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
GRILLED SAUSAGE AND VEGGIE SKEWERS
These Grilled Sausage and Veggie Skewers make for a quick, easy and healthy dinner. Thread the ingredients onto skewers, fire up the BBQ and dinner is served in 20 minutes! These sausage kabobs are also great for entertaining.
Provided by Cassie Heilbron
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Preheat grill or grill pan on medium.
- Place all ingredients including seasonings and oil together in a bowl and mix well. Thread onto skewers, alternating sausages and vegetables.
- Place skewers onto the grill, turning occasionally, until the vegetables and the sausage is cooked through, approximately 10-15 minutes.
- Transfer skewers to a platter or plate and serve.
Nutrition Facts : Calories 240 calories, Carbohydrate 3 grams carbohydrates, Protein 10 grams protein, Sugar 1 grams sugar
CHICKEN SAUSAGE SKEWERS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
- For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
- Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
- Arrange on a platter and serve.
BUILD-YOUR-OWN SHISH KABOBS
Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 38
Steps:
- If using bamboo skewers, soak them in water for 1 hour to retard charring.
- Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Cut vegetables into bite-size pieces.
- Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
- Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
- Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
GRILLED SKEWERS OF SAUSAGE, ORANGE AND BAY LEAF
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Soak 12 8-to 10-inch wooden skewers and the bay leaves in tepid water for 30 minutes. Drain.
- Preheat a charcoal or gas grill.
- Hold two skewers parallel to each other about a half-inch apart. Place a piece of onion, a bay leaf, a piece of sausage and a piece of orange on the two skewers, repeating the ingredients in this order and ending with a piece of sausage. There should be three pieces of sausage per double skewer.
- Brush each skewer with olive oil, and place on the hot grill. Cook, turning occasionally, until the sausage is browned and the oranges and onions slightly charred, about 20 minutes.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 961 milligrams, Sugar 6 grams
GRILLED MEAT SKEWERS WITH BAY LEAVES
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start charcoal or gas grill, with the fire moderately hot, and the rack about 4 inches from the heat. If using wood skewers, soak in water while you prepare the meat.
- Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks.
- Grill the meat 2 to 5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 35 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 0 grams
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