Lemon And Thyme Sausage Kebabs Recipes
LEMON AND THYME SAUSAGE KEBABS
One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 lemon and thyme sausage kebabs, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
- Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
- To make the lemon dressing, whisk all the ingredients in a small jug.
- Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
- Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
- Drizzle with the reserved dressing.
Nutrition Facts : Calories 197.3, Fat 18.4, SaturatedFat 2.6, Sodium 15.4, Carbohydrate 8.5, Fiber 2.2, Sugar 4, Protein 2.7
GRILLED CHICKEN KEBABS WITH LEMON, THYME, AND ROSEMARY
Vegetables take longer than the chicken to cook, so thread them on separate skewers, serving one of each per person.Use flat or square skewers so the food doesn't twirl around on them. If using wooden or bamboo skewers, soak in water at least one hour before using. Handle hot metal skewers with tongs or protected hands. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 3 3/4 very lean meat, 3/4 vegetable, 3/4 fat.
Provided by zeldaz51
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine all the ingredients and toss to coat.
- Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
- Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).
Nutrition Facts : Calories 185.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 72.6, Sodium 148.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.5, Protein 24.9
THE BEST CHICKEN AND SAUSAGE KEBABS EVER!
We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!
Provided by 2hot2handle
Categories Chicken Breast
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
- In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
- When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
- Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
- Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.
Nutrition Facts : Calories 483.4, Fat 38.3, SaturatedFat 10.4, Cholesterol 86.3, Sodium 1249.4, Carbohydrate 4.2, Fiber 0.2, Sugar 0.8, Protein 28.9
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