Cuban Chicken And Sausage Skewers Recipes

Steps:

• 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.

Steps:

• In a large resealable plastic bag, combine first five ingredients; add chicken and sausage. Seal bag and turn to coat; refrigerate 1 hour. , Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high 6-8 minutes or until almost tender, stirring twice. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.

Steps:

• Mix dressing, sage and garlic. Reserve 1/3 cup dressing mixture. Pour remaining dressing mixture over chicken in shallow dish; turn to coat both sides of each piece. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Thread chicken alternately onto skewers with sausage and onions.
• Grill 12 to 14 min. or until chicken and sausage are done (165ºF), turning occasionally and brushing with the reserved dressing mixture.

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.

Steps:

• 1. Heat oil in a small pot over medium heat until just hot, about 1 minute. Add garlic and cook, stirring constantly, until light golden, about 30 seconds. Remove pot from heat and add orange juice, 1/4 cup cilantro, lime juice, 1 tsp. salt, cumin, pepper and chile. Allow mixture to cool to room temperature. Divide half the mixture between 2 small bowls and reserve. Pour remaining mixture over chicken in a large bowl and toss to coat. Cover and chill at least 1 hour, or overnight. 2. Preheat grill to medium-high. Soak 8 wooden skewers in water for 20 minutes. Drain chicken (discarding marinade) and thread onto skewers, alternating pieces with sausage, tomatoes, and zucchini. Season to taste with salt and pepper. Grill, turning occasionally and basting with one of the bowls of reserved sauce, until chicken is cooked , about 10 minutes. Transfer to platter and drizzle second reserved bowl of sauce over skewers. Sprinkle remaining 1/4 cup cilantro over top.