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Friday, October 5, 2012

Friday Recipe: Chicken Kabobs

I was browsing for something else and came across this instead. Mind you, I haven't tried it but man, it sounds delicious! Plus I have to say, I like how All Recipes remade their site. More streamlined. Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs

Prep Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6
For the skewers
1 (12 ounce) package al fresco®
Chipotle Chorizo Chicken Sausage, sliced
on the bias 1/2 inch thick
1 pound shrimp, deveined
1 cup pineapple, fresh, 1-inch chunks
1/2 large green pepper, cut into 1-inch
1/2 large red pepper, cut into 1-inch
1/2 large orange pepper, cut into 1-inch
1 small zucchini, cut 1/2 diameter slices
2 tablespoons olive oil
1 lime rind grated - & reserved for final
Lime Marinade
2 limes, fresh, juice both, grate one
1 jalapeno pepper, fresh, seeded and cut
into chunks
5 cloves garlic, fresh
2 tablespoons olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons turbinado sugar
Saffron Couscous
2 tablespoons extra virgin olive oil
12 ounces Israeli couscous
1/2 cup white onion, diced 1/4 inch
1 teaspoon saffron
1/2 cup white wine
3 1/4 cups boiling water
1. Lime Marinade: Combine all ingredients in food processor. Puree until fine. Set aside.
2. Saffron Couscous: Coat a medium sauce pan with olive oil and saute the Israeli couscous and white onion over medium heat for 3 minutes. Add the Saffron, saute 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.
3. Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
4. 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.
5. 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.

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