GRILLED CHICKEN SAUSAGE KABOBS
Steps:
- Soak the wooden skewers in a shallow dish to prevent burning on the grill
- Meanwhile, add all the chopped peppers, onions, and smoked chicken sausage into a large bowl. Add the oil, garlic powder, salt & pepper, and any additional seasonings to the bowl and toss them to coat.
- Thread the peppers, onions, and sausage with the skewer. Alternate each piece so that the sausage and vegetables are nicely arranged.
- Heat and grease your grill or grill pan. Cook on each side until you get grill marks, about 3 - 5 minutes depending on how hot your grill is. For the broiler, lay them on a single layer and flip them when you see a nice char (about 2 - 3 minutes).
- Garnish with chopped fresh parsley.
Nutrition Facts : Calories 296 kcal, Carbohydrate 7 g, Protein 10 g, Fat 24 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SAUSAGE & CHICKEN KABOBS
My husband created this marinade while experimenting in the kitchen. It's a perfect combination. Hope you enjoy it. -Diane Mateer, Florence, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine first five ingredients; add chicken and sausage. Seal bag and turn to coat; refrigerate 1 hour. , Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high 6-8 minutes or until almost tender, stirring twice. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.
Nutrition Facts : Calories 304 calories, Fat 17g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 1146mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
ANTIPASTO SAUSAGE SKEWERS
Steps:
- Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.
- Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.
Nutrition Facts : Calories 140, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 970 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 12 grams
SAUSAGE-AND-PEPPER SKEWERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
- Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
- Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
- Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
- Photography by Antonis Achilleos
CHICKEN AND SAUSAGE KABOBS
Make and share this Chicken and Sausage Kabobs recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 37m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare Herbed Dipping Sauce. Cover and refrigerate.
- Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.
- Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.
- For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Makes 6 servings.
- Herbed Dipping Sauce: In a small bowl combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion and/or chives, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon snipped fresh Italian parsley, and 1 tablespoon snipped fresh oregano.
Nutrition Facts : Calories 268.9, Fat 16.2, SaturatedFat 4.4, Cholesterol 96, Sodium 516.5, Carbohydrate 7.2, Fiber 0.3, Sugar 1.6, Protein 23.2
GRILLED CHICKEN SKEWERS
Provided by Mark Bittman
Categories lunch, weekday, poultry, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Start a gas or charcoal grill (or preheat the broiler); the fire should be moderately hot. If you're using wooden skewers, soak them in water to cover while you prepare the food. Using 8 skewers, alternate the ingredients, but generally, surround both chicken and sausage with the moister lemon and eggplant. Pack the food fairly tightly together on each skewer, and sprinkle with salt and pepper. If you're not using rosemary skewers, tuck some rosemary among the chicken and vegetables.
- Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. When the chicken and sausage are browned, the eggplant will be tender; do not overcook.
- Serve, squeezing hot lemon juice over all.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 963 milligrams, Sugar 4 grams, TransFat 0 grams
TUSCAN GRILLED CHICKEN, SAUSAGE, & SAGE SKEWERS
Make and share this Tuscan Grilled Chicken, Sausage, & Sage Skewers recipe from Food.com.
Provided by KathyP53
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Make Rosemary-Garlic Oil by heating olive oil and garlic in a small saucepan over medium heat, stirring occasionally until garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from heat and let cool to room temperature. You can make this up to 5 days in advance. Store, covered, in refrigerator.
- Up to one day ahead and at least a couple of hours before serving, toss chicken in a medium bowl with 2 tablespoons of Rosemary-Garlic Oil, 1 teaspoons fresh rosemary, 1 teaspoons kosher salt, and 1/2 teaspoons freshly ground black pepper.
- Divide 1/2 cup of Rosemary-Garlic Oil into 2 small bowls (one for grilling, one fore serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12" metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
- Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. COntinue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through but not overdone (check by slicing into a couple of the thicker pieces), about another 10 minutes.
- Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.
Nutrition Facts : Calories 1098.1, Fat 92.4, SaturatedFat 20.3, Cholesterol 222.1, Sodium 1534.6, Carbohydrate 5.9, Fiber 0.2, Sugar 1, Protein 59.2
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