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.
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.
THE BEST CHICKEN AND SAUSAGE KEBABS EVER!
We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!
Provided by 2hot2handle
Categories Chicken Breast
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
- In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
- When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
- Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
- Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.
Nutrition Facts : Calories 483.4, Fat 38.3, SaturatedFat 10.4, Cholesterol 86.3, Sodium 1249.4, Carbohydrate 4.2, Fiber 0.2, Sugar 0.8, Protein 28.9
YUMMY HONEY CHICKEN KABOBS
Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)
Provided by Ann Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g
CHICKEN KEBAB SALAD
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat grill to medium-high heat.
- Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.
- Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
- Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
- While kebabs are roasting you can prepare the salad. In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
- In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
- To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
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
LEMON AND THYME SAUSAGE KEBABS
One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 lemon and thyme sausage kebabs, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
- Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
- To make the lemon dressing, whisk all the ingredients in a small jug.
- Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
- Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
- Drizzle with the reserved dressing.
Nutrition Facts : Calories 197.3, Fat 18.4, SaturatedFat 2.6, Sodium 15.4, Carbohydrate 8.5, Fiber 2.2, Sugar 4, Protein 2.7
CAJUN KEBABS WITH CHICKEN AND ANDOUILLE
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
- Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
- Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.
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