Photo: Chicken Kebab Salad Recipe
Ingredients
For the kebabs:
- 8 links sweet Italian pork sausage
- 1 crusty baguette
- 2 to 3 medium, boneless, skinless chicken breasts
- 12 fresh bay leaves
- 1/2 cup extra-virgin olive oil
- 2 lemons
- Kosher salt and freshly ground black pepper
For the salad and dressing:
- 2 anchovies
- 2 cloves garlic
- 1/2 lemon, juiced
- 2 egg yolks*
- 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish
- 1 cup extra-virgin olive oil
- 2 tablespoons water
- Kosher salt and freshly ground black pepper
- 2 heads romaine lettuce, chopped
- Flat-leaf parsley, for garnish
- 2 lemons, cut into wedges, for garnish
Directions
Special equipment: 4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.
Preheat grill to medium-high heat.
For the kebabs:
Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.
Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
While kebabs are roasting you can prepare the salad. In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
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By bohemian81_12589950
Austin, TX
on April 16, 2012
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Many thanks to previous reviewers for the suggestion to grill the bread separately from the meat. After grilling the kebabs (we added pieces of yellow onion to the skewers, we grilled the bread on a grill pan over the coals; it was perfect. Regarding the dressing, we added twice the amount of lemon juice and two generous dashes of Worcestershire sauce. Other than those minor amendments, we prepared the recipe as is. This is a keeper. Something about the addition of those fresh bay leaves imparted such a welcome and delightful flavor. I want to serve this for company!
By hardestya_680422
Scarborough, ME
on December 01, 2011
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This has been one of the go-to recipes I have used for years. It is amazing! From my Napa Valley loving in-laws, to last minute company, to my 8 siblings showing up, to a quick family dinner, we all love it. If you haven't tried this, please do! I only thought of writing this because I am making it yet again tonight......... for my picky 6 kids and my Turkish exchange student. This recipe is awesome! (and I am of the belief that if you don't have serious medical issues, raw eggs are good for you. Thanks Tyler for the consistently great recipes.
For anyone that is afraid of anchovies, try this recipe....... don't be scared of the fish : it works and dissipates with the lemon and oil. It adds the classic nutty flavor we all love in salad.
By KathyOB
Cary, NC
on February 10, 2011
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Another great, innovative recipe from Tyler!! This has become one of our staples -- for family dinners AND for company. I use anchovy paste instead of anchovies and add a little more lemon juice to the dressing. We don't bother with the skewers - we grill the bread in a grill basket a little ahead of time and then toss the chicken sausage and bay leaves into another grill basket. We found that the bread got too burned grilling it with the other ingredients...
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