Ingredients
Sausage Kabobs
- 1 12 Oz. Pkg. Chicken Sausage Any flavor you like
- 2 Small Zucchini Cut in 1 inch slices
- 1 Carton Gourmet Grape Tomatoes
- 1 8 Oz. Pkg. Crimini Mushrooms
- 1 Small Red Onion Sliced lengthwise
- 1/3 Cup Olive Oil
- 1/4 Cup White Balsamic Vinegar
- 3 Cloves Garlic Grated
- 1/2 Tsp. Red Pepper Flakes Or to taste
- 1 Tsp. Italian Herb Blend I like McCormick grinder
- Pinch Sea Salt
- Grilling Spray
Farro Risotto
- 3/4 Cup Farro
- 1 Tblsp. Olive Oil
- 4 Cloves Garlic Chopped
- 1/4 Cup Dry Vermouth
- 2 – 3 Cups Chicken Stock/Broth
- 1 Cup Frozen Chopped Spinach Thawed and squeezed dry
- 1 Roasted Red Pepper Chopped
- Salt and Black Pepper To taste
Servings:
Instructions
Chicken Kabobs
- Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a “pilot hole” in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
- In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
- Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
- When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
- Skewer the sausage and vegetables in random order. (Don’t worry about a pattern unless that’s your thing).
- Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
- Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 – 20 minutes depending on the heat of your grill.
- Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.
Farro Risotto
- Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
- Add the vermouth (or dry white wine) and cook for 2 – 3 minutes. Most of the wine should evaporate.
- Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
- Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
- Give the farro a taste at this point. If you like the texture, it’s done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
- Season with salt and pepper to your taste and serve it with the kabobs.
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