Best Chicken Sausage Skewers Recipes

Chicken Sausage Skewers image

Provided by Giada De Laurentiis

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
3 tablespoons soy sauce
1 clove garlic, minced
Zest of 1 large lemon
1/4 teaspoon freshly ground black pepper
1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces
4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices
1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters
2 fennel bulbs, ends trimmed, quartered
1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces
Vegetable oil, for oiling the grill

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.

CUBAN CHICKEN AND SAUSAGE SKEWERS image

Categories Chicken

Yield 4

Number Of Ingredients 13

1/2 cup olive oil
4 cloves finely chopped garlic
2/3 cup orange juice
1/2 cup chopped cilantro divided
3 Tbsp. lime juice
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. pepper
1 serrano chile, stemmed, seeded and thinly sliced
2 boneless, skinless chicken breasts (about 1 pound) cut into 1 1/2" chunks
1/2 pound spicy smoked sausage, such as andouille, cut into 16 chunks
16 cherry tomatoes
2 zucchini, trimmed and cut into 1 1/2" chunks

Steps:

1. Heat oil in a small pot over medium heat until just hot, about 1 minute. Add garlic and cook, stirring constantly, until light golden, about 30 seconds. Remove pot from heat and add orange juice, 1/4 cup cilantro, lime juice, 1 tsp. salt, cumin, pepper and chile. Allow mixture to cool to room temperature. Divide half the mixture between 2 small bowls and reserve. Pour remaining mixture over chicken in a large bowl and toss to coat. Cover and chill at least 1 hour, or overnight. 2. Preheat grill to medium-high. Soak 8 wooden skewers in water for 20 minutes. Drain chicken (discarding marinade) and thread onto skewers, alternating pieces with sausage, tomatoes, and zucchini. Season to taste with salt and pepper. Grill, turning occasionally and basting with one of the bowls of reserved sauce, until chicken is cooked , about 10 minutes. Transfer to platter and drizzle second reserved bowl of sauce over skewers. Sprinkle remaining 1/4 cup cilantro over top.