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Chicken Kabobs and Italian Sausage Kabobs

Recipe: Chicken Kabobs and Italian Sausage Kabobs

Remarks:

    This offerings is going to involve two recipes. One for chicken kabobs and one for Italian sausage kabobs. Both use the same glaze. You can make both flavors or choose one. They have a very different flavor from each other and make a good mix if you make both.

Servings:

Chicken kabobs Serves 4

Italian Sausage Kabobs Serves 4

Ingredients:

    Chicken Kabobs
    4 skinless, boneless chicken breast halves cut into 1" cubes
    1 green pepper cut into 1" - 1 1/2" cubes
    1 red pepper cut into 1" - 1 1/2" cubes
    1 large onion cut into 1" wedges
    Flavor sprinkles. (These can be anything you like. Italian, Southwestern, Asian). I did Southwestern this time.
    Olive oil spray

    Italian Sausage Kabobs
    4 pre-cooked Italian sausages cut into 1" chunks
    1 can pineapple chunks
    12-15 cherry tomatoes
    15 green onions. Trim the green onions and make 2-3" pieces. You just want a chunk with the white part on the end.
    Olive oil spray
    Flavor sprinkles. (These can be anything you like. Italian, Southwestern, Asian). I did Southwestern this time.

    The glaze
    3/4 cup of Worcestershire sauce
    3 Tblsp. honey
    Cayenne powder to taste. I used about 1/8 tsp.

Instructions:

    Pre-heat your grill and prep the shelf by removing old cooking debris and oiling the grill shelf.

    For the Chicken Kabobs
    Assemble your kabobs by alternating the ingredients on your skewers. (If you are using wooden skewers don't forget to soak them in water for 30 minutes before assembly so they don't burn on the grill).

    Sprinkle all sides with your herbs or spice mix.

    Place your kabobs on the grill and roast on a medium heat level for approximately 12-15 minutes until the chicken is done. Rotate the kabobs so all sides get cooked and you can even move them from one side of the grill to the other if you have "hot spots" on your grill. The most important thing is to make sure the chicken is no longer pink in the middle.

    While the kabobs are grilling you'll be mixing your glaze in a small bowl. Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed in. Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

    For the Italian Sausage Kabobs
    I am recommending that you either buy pre-cooked Italian sausages or that you boil them ahead of putting them on the grill. When they are on the grill my intention is that you are only heating them and getting grill marks on them. The rest of these ingredients are delicate enough that if you had to wait for the sausages to get cooked all the way through the cherry tomatoes would have burst and the onions charred etc.

    Assemble your kabobs by alternating the ingredients on your skewers. (If you are using wooden skewers don't forget to soak them in water for 30 minutes before assembly so they don't burn on the grill).

    Sprinkle all sides with your herbs or spice mix.

    Place your kabobs on the grill and roast on a medium heat level for approximately 10 - 12 minutes until the ingredients have nice grill marks and are hot. Rotate the kabobs so all sides get cooked and you can even move them from one side of the grill to the other if you have "hot spots" on your grill. While the kabobs are grilling you'll be mixing your glaze in a small bowl. Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed in. Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

Serving Suggestions:

    I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce if you baste them sooner you run the risk of drips falling into the bottom of the grill and starting flare ups. I'd rather not have a burnt honey taste on my kabobs so I just wait until the kabobs are cooked and then brush them and even drizzle on extra sauce. You can even pass the extra because the sauce will not have been tainted by under-cooked sausage or chicken juices.

    Your entrée is ready in 15 minutes or less.

Enjoy. Cheers! Zola

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