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Grilled Roasted Garlic Chicken Sausage and Shrimp Kabobs

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0543-af-rsgr-shrimpskewers.jpg 40 mins 20 Minutes 20 Minutes 6

12 oz al fresco Roasted Garlic Chicken Sausage, Fully Cooked.  Cut sausages on the diagonal 1/2" thick

1/3 Cup Fresh lime juice, grate limes before juicing, mix zest with marinade

1/2 Each jalapeno peppers, fresh, seeded and cut into small chunks

1/2 Teaspoon paprika, preferrably smoked

1/2 Teaspoon cumin seeds, ground

1/2 Teaspoon black pepper, ground

6 Tablespoon oil, olive, extra virgin, divide into 3 even sets of 2 tbsp each

1/4 Teaspoon salt, table

5 Each garlic cloves, fresh

2 Teaspoon sugar, turbinado

1/2 Each Green bell pepper, cut into 1in pieces

1/2 Each Red bell pepper, cut into 1in pieces

1/2 Each Yellow bell pepper large, cut into 1in pieces

1 Cup fresh pineapple, cut into 1in chunks

1/2 Pound  (21-30 ct., approx 12 each, 2 per skewer), raw shrimp, peeled & de-veined

1 Each medium sized zucchini squash, cut into 1/2 diameter pieces

12 Ounces dry Israeli couscous

1/2 Cup chopped onion

1 Teaspoon saffron powder, or generous pinch

1/2 Cup white wine

3 1/4 Cup boiling water

Grilled Roasted Garlic Chicken Sausage & Shrimp Kabobs
Filters:
Serves6 Prep Time20 Minutes Cook Time20 Minutes
520Calories 19gFat 640mgSodium More
Nutritional Info Per Serving
Sodium640mg Sugars8g
Total Fat19g Cholesterol95mg
Carbohydrates59g Dietary Fiber4g
Saturated Fat3.5g Protein23g
Instructions
  • Puree the lime juice & zest with the jalapeno pepper, paprika, cumin, black pepper, 2 tbsp of olive oil, salt, garlic and sugar in a food processor until fine. Set aside.
  • Combine diced peppers with 2 Tbs of olive oil. Coat well and pre-grill for 5 - 7 minutes.
  • Assemble skewers: slide one piece of the sausage onto skewer, followed by pineapple, green pepper, shrimp, yellow pepper, zucchini and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade refrigerated for 1 hour.
  • Coat a medium sauce pan with 2 tbsp of olive oil and saute the 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.
  • Grill skewers over a medium high flame, baste with any free lime marinade. Grill 5 - 7 minutes per side, or until shrimp turns opaque in color. Serve Kabobs over the Saffron Couscous and garnish with grated lime rind.
Ingredients

12 oz al fresco Roasted Garlic Chicken Sausage, Fully Cooked.  Cut sausages on the diagonal 1/2" thick

1/3 Cup Fresh lime juice, grate limes before juicing, mix zest with marinade

1/2 Each jalapeno peppers, fresh, seeded and cut into small chunks

1/2 Teaspoon paprika, preferrably smoked

1/2 Teaspoon cumin seeds, ground

1/2 Teaspoon black pepper, ground

6 Tablespoon oil, olive, extra virgin, divide into 3 even sets of 2 tbsp each

1/4 Teaspoon salt, table

5 Each garlic cloves, fresh

2 Teaspoon sugar, turbinado

1/2 Each Green bell pepper, cut into 1in pieces

1/2 Each Red bell pepper, cut into 1in pieces

1/2 Each Yellow bell pepper large, cut into 1in pieces

1 Cup fresh pineapple, cut into 1in chunks

1/2 Pound  (21-30 ct., approx 12 each, 2 per skewer), raw shrimp, peeled & de-veined

1 Each medium sized zucchini squash, cut into 1/2 diameter pieces

12 Ounces dry Israeli couscous

1/2 Cup chopped onion

1 Teaspoon saffron powder, or generous pinch

1/2 Cup white wine

3 1/4 Cup boiling water

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