Chicken & Sausage Kabobs with Herbed Sauce

Chicken & Sausage Kabobs with Herbed Sauce

Need some inspiration for the grill? How about Chicken & Sausage Kabobs with Herbed Dipping Sauce? SHARE some flavor today!

Chicken & Sausage Kabobs with Herbed Sauce

What do you serve during a purging party as you get ready to move? Chicken & Sausage Kabobs with Herbed Dipping Sauce, of course! While this is not an exotic recipe, the fresh herbs and mixed grill of chicken and sausage, make it feel special. By making the marinade and herbed dipping sauce in the morning, all I needed to do was assemble and grill the kabobs at the last minute. Easy Peasy!

Time Saving Tip– chop all the herbs for the marinade and the dipping sauce at the same time and divide for each recipe.

Sausage Options

I used andouille sausage for this recipe because it’s one of Mike’s favorites. In my opinion, a little kick of heat always adds more life to a dish. If you don’t prefer the heat, the original recipe called for apple-flavored chicken sausage or smoked sausage. I have used Aidells Chicken & Apple Sausage with this recipe in the past and enjoyed that as well.

Festive Fruit Parfaits

With leftover mascarpone cheese in the frig and plentiful summer berries on sale at the grocery store, I was inspired to create these Festive Fruit Parfaits for dessert. The red, white and blue combination is perfect for a July 4th celebration (or any summer gathering.) Marinating the berries in Amarretto and Chambord also boost the festive nature of these treats. You can make this dessert more family friendly by using fruit juice vs. liquor.

Festive Fruit Parfait Recipe:

Chop 2 cups of washed and dried strawberries into bite size pieces. In a shallow bowl, place strawberries and sprinkle with 2 tsp powdered sugar, then drizzle with 2 tbsp Amarretto (or fruit juice.) Toss gently to coat. In a separate shallow bowl, place 1 pint of blackberries, sprinkle with 2 tsp powdered sugar and drizzle with 2 tbsp. Chambord (or fruit juice.) Toss gently to coat. Marinate berries for 30 minutes, tossing occasionally.  

In the meanwhile, whip 3/4 c. whip cream with 1/2 tsp vanilla or almond flavoring and 1 tbsp powdered sugar to stiff peaks. Place 1/2 c. mascarpone in separate medium bowl and stir to soften. Gradually fold in whip cream, starting with a few tbsp. to lighten mascarpone. Then fold in the remaining whipped cream.

Layer berries and mascarpone/cream mixture in parfait dishes or small glasses, drizzling the remaining liquor over the berry layers. Serves 4. Enjoy!

Chicken & Sausage Kabobs with Herbed Sauce

Serving Size: Serves 4-6

Chicken & Sausage Kabobs with Herbed Sauce

Ingredients

    Chicken & Sausage Kabobs
  • 1 lb boneless chicken breast cut into long strips, 1/2" thick
  • 2 tbsp olive oil
  • 2 tbsp. finely chopped green onion (green part only)
  • 1 tbsp lime juice
  • 1 tbsp. chopped fresh Italian parsley
  • 1 tbsp chopped fresh oregano
  • 1 clove minced garlic
  • 8 oz andouille sausage (or chicken apple or smoked sausage) cut diagonally into 1' slices
  • bamboo skewers (soaked for 1 hr before using) or metal skewers
    Herbed Dipping Sauce
  • 1/4 c. sour cream
  • 1/4 c. mayo
  • 2 tbsp finely chopped green onions (green part only) or chives
  • 1 tbsp lime juice
  • 1 clove minced garlic
  • 1 tbsp chopped fresh Italian parsley
  • 1 tbsp chopped fresh oregano

Instructions

  • Place chicken and marinade ingredients in a large sealed plastic bag and marinade for 2 to 8 hours (I recommend 8 hrs for full flavor.)
  • Drain chicken and thread with sausage onto skewers.
  • Grill on medium heat for 12 o 14 minutes, or until done, turning once.
    Herbed Dipping Sauce
  • Combine all ingredients in small bowl and stir to combine. You can serve this right away, but it's best if you make it when you make the marinade and then refrigerate to blend the flavors.

Notes

Adapted from Food.com Chicken and Sausage Kabobs

http://itsthyme2cook.com/seasonalrecipes/chicken-sausage-kabobs-with-herbed-sauce/

 

 

4 thoughts on “Chicken & Sausage Kabobs with Herbed Sauce

    • I agree with you about the sauce! I like the fresh oregano. It gives it a Greek flair and also tasted great with the roasted vegetables we had for dinner.

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