Chicken Breasts, Italian Sausage and Sweet Pepper Skewers

The sausages in this great summer barbecue dish complement the chicken breasts and colorful vegetables.I usually serve this over rice.

I use wooden skewers rather than metal because food sticks to the wood and doesn't slip when turned.To prevent charring soak wooden skewers in water for 30 minutes before using.

Chicken Breasts, Italian Sausage and Sweet Pepper Skewers

  1. 3 small hot Italian sausages (about12oz-375 g)
  2. 1 lb (500g) boneless skinless chicken breasts
  3.  2 medium sweet peppers(red,yellow or green)
  4. half red onion 
  5. 1/4 cup(50ml) balsamic vinegar
  6. 1 tablespoon(15 ml) Dijon mustard
  7. 2 cloves garlic,minced
  8. 1/4  teaspoon (1 ml) each dried thyme,basil and pepper
  9. 1 tablespoon (15 ml) olive oil
  10. 2 small yellow or green zucchini

Cooking Method;

  1. Prick Italian sausages all over with sharp knife.Place in saucepan and pour in enough water to cover,bring to a boil.Reduce heat and simmer for 15 minutes or until firm;drain.Cut sausages and chicken breasts into 1-inch(25mm) pieces.
  2. Core and seed sweet peppers,cut into 1-inch(25 mm) pieces.(Sweet red and yellow peppers are very high in vitamin C). Remove ends from zucchini and cut into 3/4-inch(20mm) thick slices.Cut onion into 3 or 4 pieces;separate into 1 1/2-inch(40 mm) thick wedges.
  3. In shallow bowl,combine Italian sausages,chicken breasts,peppers,red onion and zucchini.In measuring cup,whisk together vinegar,mustard,garlic,thyme,basil and black pepper;whisk in oil.Pour over chicken mixture and toss to mix.Cover and refrigerate for at least 2 hours or for up to 8 hours.
  4. Alternating ingredients,thread sausage,chicken breasts,peppers,red onion and zucchini onto six 12-inches(300mm) soaked wooden skewers.
  5. Place on well greased grill over medium heat.Baste with any remaining marinade.Close lid and cook,turning from time to time,for 10-15 minutes or until chicken is no longer pink inside.

For The Original Recipe, See Full Recipes:

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