Kabob Recipes from Kayem Foods (Al Fresco)

Posted at: 07/13/2012 7:59 AM | Updated at: 07/14/2012 10:21 AM

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Kabob Recipes

from Kayem Foods/Al Fresco

 

Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs
Serves 6
Prep Time: 30 Minutes


FOR THE SKEWERS
1-12oz package al fresco® Chipotle Chorizo Chicken Sausage, sliced on the bias ½” thick
1 lb Shrimp, deveined
1 cup Pineapple, fresh, 1” chunks
½ Green pepper, large, cut into 1” pieces
½ Red pepper, large, cut into 1” pieces
½ Orange pepper, large, cut into 1” pieces
1 Zucchini, small, cut ½ diameter slices
2 tbsp Olive oil
1 Lime rind grated - & reserved for final garnish.
LIME MARINADE
2 Limes, fresh, juice both, grate one
1 Jalapeno pepper, fresh, seeded and cut into chunks
5 Cloves garlic, fresh
2 tbsp Olive oil
¼ tsp Paprika, smoked
¼ tsp Cumin, ground
¼ tsp Salt
½ tsp Black pepper
2 tsp Sugar, turbinado
SAFFRON COUSCOUS
2 tbsp Olive oil, extra virgin
12oz Israeli couscous
½ cup Onion, diced ¼”
1 tsp Saffron
½ cup White wine
3 ¼ cups boiling water
 
 
LIME MARINADE
1. Combine all ingredients in food processor. Puree until fine. Set aside.


SKEWERS
1. Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.


2. Assemble skewers; slide one piece al fresco Chipotle Chorizo Chicken Sausage onto skewer, followed by pineapple, green pepper, shrimp, orange pepper, zucchini, and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade, refrigerated for 1 hour.


3. Grill over a medium high flame, use a pastry brush to baste skewers with any free lime marinade. Grill 5 – 7 minutes per side or until shrimp turn opaque in color.


SAFFRON COUSCOUS
1. Coat a medium sauce pan with olive oil and saute the Israeli couscous and white onion over medium heat for 3 minutes.


2. Add the Saffron, sauté for an additional 2 minutes. Lower the heat and add the white wine. Slowly add the boiling water. Cover and cook for 12 minutes or until couscous is light and fluffy.


** Serve skewers over couscous, garnish with freshly grated lime rind.
 
 
Nutrition Information per serving
Calories 530 , Total Fat 20g , Saturated Fat 3.5g , Cholesterol 105mg , Sodium 530mg , Carbohydrate 58g , Sugars 8g , Dietary Fiber 4g , Protein 25g

 

Sweet Apple Chicken Sausage Kabobs
Serves 6
Prep Time: 15 Minutes

 
1 (12 oz) package al fresco Sweet Apple Chicken Sausage, sliced into 1" chunks
½ cup fresh pineapple, cut into 1" chunks
½ cup red onion, cut into 1" chunks
½ cup green bell pepper, cut into 1" chunks
½ cup orange or yellow bell pepper, cut into 1" chunks
1 cup grape tomatoes
½ tsp salt
½ tsp pepper
cooking spray
4-6 skewers
1 cup apple cider or juice
½ medium onion, chopped
½ cup olive oil
2 tbsp cider vinegar
2 tbsp brown mustard
1 tbsp dijon mustard

4 tsp fresh sage, minced or 2 tsp crumbled dried sage
1 tbsp fresh thyme, minced or 1 ½ tsp dried thyme
2 scallions, chopped
 
 
KABOBS
Pre-heat grill to medium-high.


Avoid crowding, thread the chicken sausage, pineapple, onion, peppers, and tomato, alternating each ingredient, onto each skewer. Lightly coat with cooking spray and season with salt and pepper.


APPLE MARINADE AND SAUCE (OPTIONAL)
Combine apple cider, onion, olive oil, cider vinegar, mustards, and herbs. Brush each kabob with marinade.


Grill the kabobs uncovered over medium heat for 8 to 10 minutes, turning to cook on all sides, until the veggies are browned and chicken sausage reaches internal temperature of 165 degrees. Garnish with scallions.
 
 
Nutrition Information per serving
Calories 340 , Total Fat 24g , Saturated Fat 4g , Cholesterol 40mg , Sodium 580mg , Carbohydrate 23g , Sugars 18g , Dietary Fiber 1g , Protein 10g


 



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