Today being National Something on a Stick Day, we figured we would avoid things of the corndog nature and make some classic Sausage & Pepper Skewers with a delicious Pesto Sauce to dip them in. This recipe pulls together in less than 20 mins and once your grill is hot, your almost home free. Using Sausages such as a spicy chicken or garlic flavored Turkey sausage or great for this recipe and greatly reduce the amount of fat you will be taking in.
These go great in the Summer / Springtime at a backyard BBQ because once they are cooked, they can be held with one hand allowing the other hand to hold that Ice Cold Libation of the day.
Enjoy!!!
Ingredients
1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-oz) package chicken sausage (preferably garlic-flavored or spicy chicken), cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 TBS extra-virgin olive oil
Kosher salt and freshly ground pepper
¼ cup fresh parsley
¼ cup fresh cilantro
4 scallions, roughly chopped
1 TBS white wine vinegar
Directions:
Soak eight 8-inch skewers in water, at least 15 minutes.
Preheat a grill or grill pan to medium high.
Prepare the couscous as the label directs.
Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 TBS olive oil; season with salt and pepper.
Thread onto the skewers, alternating the sausage and vegetables.
Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water.
Season with salt and pepper.
Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
Toss the couscous with half of the remaining pesto and season with salt and pepper.
Serve with the skewers and the remaining pesto, for dipping.
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