Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the ancho chili glaze by rehydrating 2 dried ancho chilies in hot water for 20 minutes, then blend with 0.5 cup fresh orange juice, 2 tablespoons honey or agave nectar, 1 tablespoon apple cider vinegar, 3 cloves minced garlic, 1 teaspoon ground cumin, 0.5 teaspoon dried Mexican oregano, and a pinch of salt until smooth.

2. 2

   Cut 2 medium sweet potatoes into 1-inch cubes, 1 medium red onion into 1-inch pieces, and 2 bell peppers (red and yellow) into 1-inch pieces.

3. 3

   Remove casings from 1 pound Mexican chorizo (if links) and form into 1-inch meatballs.

4. 4

   Thread the sweet potato cubes, chorizo meatballs, red onion pieces, and bell pepper pieces alternately onto skewers. Brush generously with 2 tablespoons olive oil and season with a pinch of salt and a pinch of black pepper to taste.

5. 5

   Preheat your grill to medium-high heat. Grill the skewers for 15-20 minutes, turning occasionally, until the sweet potatoes are tender and the chorizo is cooked through.

6. 6

   During the last 5-7 minutes of grilling, brush the skewers generously with the prepared ancho chili glaze.

7. 7

   Serve the grilled sweet potato and chorizo skewers hot, garnished with 0.25 cup fresh chopped cilantro and accompanied by 1 lime cut into wedges.