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Balsamic Chicken Sausage Kebabs - Dump and Go Dinner

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Balsamic Chicken Sausage Kebabs - Dump and Go Dinner

Lisa
The Cook
8 Servings
7 Ingredients
2 Comments

Get out the grill and enjoy these simple but flavorful Balsamic Chicken Sausage Kebabs. Red onions bring an earthiness to the chicken sausage while the balsamic vinegar and blackberry jam marinade gives them a tangy lip-smacking sweetness worth sharing with company.

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8 Servings
7 Ingredients
2 Comments

Ingredients

  • 6 tablespoons Blackberry Jam
  • 2 tablespoons Balsamic Vinegar
  • ½ tablespoons Olive Oil
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon chop Basil, Fresh
  • 4 ½ cups slice Chicken Sausage Links, Pre-Cooked
  • 3 cups chunk Onion, Red

Containers

Supplies

  • Labels
  • 8.Skewers

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In indicated number of gallon freezer bags, evenly divide and combine jam, balsamic vinegar, olive oil, garlic, and basil.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
1 kebab
Amount Per Serving
Calories
209
Total Fat
9g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
76mg
Sodium
565mg
Total Carbohydrates
13g
Fiber
0g
Sugar
10g
Protein
18g
WW Freestyle
6

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, dairy-free, spring, summer, gluten-free, gluten-free-dairy-free, fall, traditional, nut-free, real-food, egg-free

Categories

big-8-allergen-free, shellfish-free, fish-free, soy-free, dairy-free, spring, summer, gluten-free, gluten-free-dairy-free, fall, traditional, nut-free, real-food, egg-free

2 Comments

Join the discussion

  1. 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 wellIf 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!

    Reply

    1. 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.

      Reply