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Balsamic Chicken Sausage Kebabs

BalsamicChickenSkewersBalsamic Chicken Sausage Kebabs

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 6 Tablespoons blackberry jam
  • 2 Tablespoons balsamic vinegar
  • 0.5 Tablespoons olive oil
  • 1 teaspoons garlic, minced
  • 1 Tablespoons fresh basil, chopped
  • 4.5 cups chicken sausage cut into 1″ slices
  • 3 cups red onion, chunks
  • 8 wooden or metal skewers (serving day)

Directions:

In a gallon freezer bag, combine blackberry jam, balsamic vinegar, olive oil, garlic and basil. Add chicken sausage and red onions, and place in refrigerator to marinate for 30 minutes. If using wooden skewers, soak in water before assembling kebabs. Assemble kebabs, alternating chicken and onion pieces. Brush with remaining marinade. Cook kebabs on grill over medium heat, marinating halfway through.

Freezing Directions:

In gallon freezer bags, evenly divide and combine blackberry jam, balsamic vinegar, olive oil, garlic and basil. Also evenly divide chicken sausage and red onions between bags of marinade. Label and freeze. TO SERVE: Thaw. If using wooden skewers, soak in water before assembling kebabs. Assemble kebabs, alternating chicken and onion pieces. Brush with remaining marinade. Cook kebabs on grill over medium heat, marinating halfway through.

Servings:  8


**conversion chart image provided by Erik Spiekermann

3 Responses to “Balsamic Chicken Sausage Kebabs”

  1. VP says:

    It is never a good idea to use marinade to baste meat while cooking. In fact, the USDA now recommends that marinade be discarded instead of being cooked down to make a sauce, as well

    If your sausages are pre-cooked, you are probably okay, but if not, this can be very risky. Putting raw meat juices on partially cooked meat can be very risky. Just because it’s above a fire doesn’t mean that it will get hot enough to kill bacteria. Lots of rare steaks are served every day, and they’re still cold in the middle, despite being on the grill for several minutes on each side!

    • Katie says:

      Chicken sausage is generally precooked but if you still don’t feel comfortable basting with the marinade, you could always set aside a portion of the marinade just for basting before you add the sausage to marinate.

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