Chicken Sausage Skewers
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 30
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 16
- Cholesterol
- 73
- Sodium
- 1065
- Total: 1 hr 35 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
Marinade:
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
3 tablespoons soy sauce
1 clove garlic, minced
Zest of 1 large lemon
1/4 teaspoon freshly ground black pepper
Skewers:
1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces
4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices
1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters
2 fennel bulbs, ends trimmed, quartered
1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces
Vegetable oil, for oiling the grill
Directions
Special equipment:
Eight 10-inch bamboo skewers, soaked in water for 30 minutes to prevent scorching, or 8 metal skewers.- For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
- For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
- Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
- Arrange on a platter and serve.