Compliments of John Chiakulas, Corporate Executive Chef, Lettuce Entertain You Enterprises, Inc.
Product used in this recipe:
INGREDIENTS:
| 4 links | Sausages by Amylu Apple & Gouda Cheese Chicken Sausage |
| 1 large | Spanish onion (or 2 small) |
| 12-14 oz. | Whole, boneless skinless chicken breast |
| 1 Tbsp. | Corn or canola oil |
| | Pinch of salt & pepper |
| | Metal or bamboo skewers* |
Honey-Mustard Dipping Sauce
Combine:
| 1⁄2 cup | Creole mustard |
| 2 Tbsp. | Honey |
| 1 tsp. | Apple cider vinegar |
| | Fresh ground pepper, 4-5 turns |
DIRECTIONS:
- Makes 8 kabobs
- Slice, on the diagonal, each sausage link into 8 pieces.
- Clean chicken of any excess cartilage or skin; cut into approx. 24 1⁄2 oz. cubes; toss with oil, salt and pepper.
- Cut onions into 1 inch squares.
- Arrange sausage, onion and chicken on skewers in alternating order; each skewer should have 6 pieces of sausage, 3 pieces of chicken and 6 pieces of onion.
- Grill, turning frequently, until all pieces are just browned; remember Sausages by Amylu are already fully cooked.
- Baste each skewer with tbsp. of honey-mustard sauce right before removing from grill; serve with more sauce.
*If using bamboo skewers, soak in water for at least 10 minutes before using.
