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Grilled Shrimp and Chipotle Pepper Chicken Sausage Kabobs with Orange Honey Glaze
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Compliments of David Schy, www.newtaste.com

Makes 3 kabobs

INGREDIENTS:

GLAZE:
1 Tbsp. Olive oil
8 Red potatoes
1  tsp.
Minced garlic
1  tsp. Minced shallots
1/2 cup
Orange juice
1 Tbsp. Lime juice
2 Tbsp. Honey
1/2 tsp. Chopped fresh oregano

 

KABOB:

4 links Sausages by Amylu Chipotle Pepper Chicken Sausages
1 large Red pepper
1 large
Green pepper
1 med. Red onion
12 med. Shrimp, peeled and clean
  Salt and pepper to taste
3 Metal or bamboo skewers*

DIRECTIONS:

GLAZE:

  • Heat oil in small sauce pan.
  • Add garlic and shallots; sauté until both start to brown.
  • Add the orange and lime juice to the pan and bring to a simmer; cook until the liquid is reduced by half.
  • Remove the pan from the stove. Mix in the honey and oregano. 

KABOB:

  • Cut peppers and onion into large square pieces; cut sausages into 4 pieces each.
  • Place a piece of pepper on a skewer followed by a piece of sausage. Next put on a piece of onion followed by a shrimp.
  • Keep adding ingredients until each kabob has 5 pieces of sausage, 4 shrimp and an equal variety of peppers and onions.
  • Brush lightly with olive oil; sprinkle with salt and pepper.
  • Place on hot grill and cook for about 8 minutes. .
  • Brush with liberal amount of glaze every minute. Keep brushing and turning until the shrimp, vegetables and sausage are heated through.

*If using bamboo skewers, soak in water for at least 10 minutes before using.