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Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs
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REVIEW SNAPSHOT®

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al frescoGrilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs
 
5.0

(based on 1 review)

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  • 5

     

    (1)

  • 4

     

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Reviewed by 1 customer

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(1 of 1 customers found this review helpful)

 
5.0

Great Recipe!!

By 

from Centennial

Pros

    Cons

      Best Uses

        Comments about al fresco Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs:

        This was a huge hit at our Father's Day cookout! I was afraid the marinade would be too spicy for the kids, but I would not call it spicy at all (I did only use 1 1/2 jalapenos bc they seemed stronger than normal). The sausage was the spiciest part, and I used the apple sausage for the kids. We will definitely use this recipe again! The couscous was easy and great too! I'll have to make it again because the saffron is so expensive I refuse to let it go to waste! ;-)

        • State:
        • CO

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        Nutritional Info per Serving
        Calories530 Sodium530mg
        Total Fat20g Carbohydrates58g
        Saturated Fat3.5g Sugars8g
        Cholesterol105mg Dietary Fiber4g
        Protein25g
        Key:
        DF = Dairy Free
        GF = Gluten Free
        LS = Lower Sodium *
        * < 640mg sodium per serving
        Note: Lower sodium = 20% or more < 1/3 of the recommended daily allowance of sodium based on a 2,000 calorie diet. Recommended daily sodium = 2,400 mgs
        rate this recipe
        Serves: 6
        Prep Time: 20 minutes
        Cook Time: 20 minutes
        Ingredients

        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

        1/2 Green pepper, large, cut into 1" pieces

        1/2 Red pepper, large, cut into 1" pieces

        1/2 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.

        JALAPENO 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

        1/4 tsp Paprika, smoked

        1/4 tsp Cumin, ground

        1/4 tsp Salt

        1/2 tsp Black pepper

        2 tsp Sugar, turbinado

        SAFFRON COUSCOUS

        2 tbsp Olive oil, extra virgin

        12 oz Israeli couscous

        1/2 cup Onion, diced 1/4"

        1 tsp Saffron

        1/2 cup Cavit® Pinot Grigio Wine

        3 1/4 cups boiling water

        Instructions
        • JALAPENO LIME MARINADE
        • Combine all ingredients in food processor. Puree until fine. Set aside.


          SKEWERS
        • Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
        • 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.
        • 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
        • 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, sauté for an additional 2 minutes. Lower the heat and add the Cavit® Pinot Grigio 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.
        Write a Review
        most recent ratings and reviews:

        REVIEW SNAPSHOT®

        by PowerReviews
        al frescoGrilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs
         
        5.0

        (based on 1 review)

        Ratings Breakdown

        • 5

           

          (1)

        • 4

           

          (0)

        • 3

           

          (0)

        • 2

           

          (0)

        • 1

           

          (0)

        Reviewed by 1 customer

        Displaying review 1

        Back to top

        (1 of 1 customers found this review helpful)

         
        5.0

        Great Recipe!!

        By 

        from Centennial

        Pros

          Cons

            Best Uses

              Comments about al fresco Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs:

              This was a huge hit at our Father's Day cookout! I was afraid the marinade would be too spicy for the kids, but I would not call it spicy at all (I did only use 1 1/2 jalapenos bc they seemed stronger than normal). The sausage was the spiciest part, and I used the apple sausage for the kids. We will definitely use this recipe again! The couscous was easy and great too! I'll have to make it again because the saffron is so expensive I refuse to let it go to waste! ;-)

              • State:
              • CO

              Displaying review 1

              Back to top

              Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs
              Serves: 6
              Prep and Cook Time: 20 minutes
              Ingredients

              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

              1/2 Green pepper, large, cut into 1" pieces

              1/2 Red pepper, large, cut into 1" pieces

              1/2 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.

              JALAPENO 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

              1/4 tsp Paprika, smoked

              1/4 tsp Cumin, ground

              1/4 tsp Salt

              1/2 tsp Black pepper

              2 tsp Sugar, turbinado

              SAFFRON COUSCOUS

              2 tbsp Olive oil, extra virgin

              12 oz Israeli couscous

              1/2 cup Onion, diced 1/4"

              1 tsp Saffron

              1/2 cup Cavit® Pinot Grigio Wine

              3 1/4 cups boiling water

              Instructions
              • JALAPENO LIME MARINADE
              • Combine all ingredients in food processor. Puree until fine. Set aside.


                SKEWERS
              • Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
              • 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.
              • 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
              • 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, sauté for an additional 2 minutes. Lower the heat and add the Cavit® Pinot Grigio 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.
              Nutritional Info per Serving
              Calories530
              Sodium530mg
              Total Fat20g
              Carbohydrates58g
              Saturated Fat3.5g
              Sugars8g
              Cholesterol105mg
              Dietary Fiber4g
              Protein25g
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