Chicken sausage and sweet pepper skewers
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 396, total fat 13 G., saturated fats 2 G., proteins 24 G., carbohydrates 45 G., fiber 5 G., cholesterol 56 mg, sodium 356 mg, sugar - G.
Calories 396, total fat 13 G., saturated fats 2 G., proteins 24 G., carbohydrates 45 G., fiber 5 G., cholesterol 56 mg, sodium 356 mg, sugar - G.
Even chicken sausages can be turned into delicious and interesting kebabs, and cherry tomatoes, onions, and yellow and red bell peppers add juiciness, flavor, and vibrant color. The kebabs are grilled and, a few minutes before they're done, topped with a simple pesto sauce made from parsley, cilantro, green onions, and olive oil. The remaining pesto is mixed with cooked couscous to create a delicious Middle Eastern-inspired side dish. Serve with the kebabs and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup couscous
- 2 sweet peppers (red and yellow), cut into pieces
- 1 package (340 g) of chicken sausages (preferably with garlic), cut into 2.5 cm pieces.
- 1 large red onion, diced
- 1 cup cherry tomatoes
- 3 tbsp. l. olive oil
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 4 green onions, coarsely chopped
- 1 tbsp. white wine vinegar
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Cooking the dish according to the recipe:
- Soak eight 20cm (8-inch) wooden skewers in water for at least 15 minutes. Preheat a grill or grill pan to medium heat. Cook the couscous according to package directions.
- Meanwhile, combine the bell pepper, sausage, onion, and tomatoes in a bowl. Add 1 tablespoon of olive oil; season with salt and pepper to taste. Thread the pieces onto skewers, alternating sausage and vegetables. Cook, turning, until the vegetables are slightly softened and the sausage begins to brown, 6-7 minutes.
- Meanwhile, in a blender, puree the parsley, cilantro, and green onions with the remaining 2 tablespoons olive oil, vinegar, and 2 tablespoons water. Season with salt and pepper to taste. Brush the kebabs with a little pesto and continue grilling, turning, until the tomatoes are soft and the sausage is crispy, another 6-7 minutes.
- Mix the couscous with half of the remaining pesto and season with salt and pepper to taste. Serve with skewers and the remaining pesto for dipping.
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