Mixed Grill with Chimichurri Sauces and Roasted Peppers

• 1 pound fresh chorizo sausage, cut into 8 pieces
• 1 pound boneless chicken breasts with skin, cut into 8 pieces
• 8 large chicken livers, trimmed
• 1 pound skirt steak, cut into 8 pieces
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground pepper
• Traditional Chimichurri, Sweet Paprika Chimichurri, Spicy Chimichurri and Roasted Bell Peppers, for serving

1. Light a grill.
2. Place the chorizo, chicken, chicken livers and skirt steak in 4 separate shallow dishes and drizzle with olive oil; season with salt and pepper.
3. Grill the chorizo and chicken pieces over high heat until lightly charred and cooked through, about 3 minutes per side.
4. Transfer to plates.
5. Grill the chicken livers and skirt steak until lightly charred outside and rare within, about 2 minutes per side.
6. Thread an assortment of meats onto 6 long metal skewers and grill just until heated through.
7. Serve the mixed grill with the chimichurris and roasted peppers.

chorizo sausage, chicken breasts, chicken livers, skirt, extravirgin olive oil, salt, chimichurri

Taken from www.foodandwine.com/recipes/mixed-grill-chimichurri-sauces-and-roasted-peppers (may not work)