SPICY CAJUN JAMBALAYA KABOBS & COUSCOUS

SPICY CAJUN JAMBALAYA KABOBS & COUSCOUS image

Yield Makes 4 servings: 2-3 kebabs & 1/2 c. couscous

Number Of Ingredients 20

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1 package of wooden skewers, soaked in water for 10 minutes
Marinade:
1/4 cup olive oil
1/2 tsp. dried thyme or 1 tblsp. fresh thyme
1 teaspoon salt
1 tblsp. finely chopped fresh parsley
1 tsp. finely chopped fresh garlic
1/4 tsp. crushed red pepper flakes
For kebabs:
1 pound of frozen cooked deveined peeled shrimp, thawed
1 pound of turkey kielbasa sausage, sliced in 1/2" slices
1 pound of chicken breasts, cut in 1" cubes
2 red, green or yellow peppers, cut into 1" dice
1 sweet yellow or white onion like Walla Walla, Mayan Sweet, Vedalia, cut into 1" dice
2 dozen cherry tomatoes
Couscous:
1 box or package of couscous
Chicken broth
1/4 cup very finely chopped celery stalks including leaves
1 tblsp. chopped fresh parsley

Steps:

Prepare marinade by mixing together the olive oil, fresh thyme, salt, fresh parsley, garlic and red pepper flakes. Prepare the meats, shrimp and vegetables and put them in a glass pan. Pour the marinade over them and let stand for 15 minutes. Alternately skewer shrimp, meats and vegetables. Grill on medium hot barbecue grill or indoor/stove top grill, turning often, until chicken is cooked through and shrimp have turned pink, about 10 minutes. While kebabs are grilling, prepare the couscous by following the package directions, substituting any seasoning mix and/or water with the same amount of canned chicken broth and the celery. Cook following the package directions. Fluff with fork and empty into a serving bowl and sprinkle with the remaining fresh parsley. As a compliment to the spicy flavors, serve with a red wine such as vqav Zinfandel or Merlot.