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Recipes
Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs
Video
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 reommended daily allowance of sodium based on a 2,000 calorie diet. Recommended daily sodium = 2,400 mgs
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 White 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 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.
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 White 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 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.
Nutritional Info per Serving
Calories530
Sodium530mg
Total Fat20g
Carbohydrates58g
Saturated Fat3.5g
Sugars8g
Cholesterol105mg
Dietary Fiber4g
Protein25g
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