Pollo Al Carbon (Marinated Chicken Kabobs)

From Heather Thomas

“The Essential Mexican Cookbook”, 1995

Juice of 2 limes or lemons
1 Tablespoon honey
1 green chilli, finely chopped
2 Tablespoons olive oil
6 chicken breasts
For the avocado sauce:
1 large avocado, peeled, stoned and mashed
1 Tablespoon red wine vinegar
3 Tablespoons olive oil
1 large tomato, skinned and chopped
2  scallions, chopped
1/2 cup sour cream
Seeds of 1 pomegranate

Make the marinade:squeeze the lime or lemon Juice into a large bowl and mix in the honey, chopped chilli and olive oil, until the mixture is well blended and smooth. Bone and skin the chicken breasts and cut the flesh into large chunks. Add to the marinade and stir gently until thoroughly coated. Cover and refrigerate for at least 1 hour.

Thread the chicken on to wooden skewers and brush with the marinade. Place under a preheated hot grill or cook on a barbecue, turning occasionally, until the chicken is cooked, tender and golden brown. Brush the kebabs with more marinade if necessary.

Meanwhile, make the avocado sauce: blend the olive oil and vinegar together in a bowl and then beat in the mashed avocado until thick and smooth. Stir in the chopped tomato and scallions, and then the sour cream. Serve the kebobs accompanied by a mound of avocado sauce, scattered with pomegranate seeds.

Grilled Chicken Truffle Sausage & Spicy Shrimp Kabobs



Photo by: D’Artagnan, LLC

I love finding interesting new products in the market place. I have discovered D’Artagnan Chicken Truffle Sausage and I am in Heaven. It is so easy to enjoy these luxurious sausages which combine a base of wonderfully moist chicken with the full-bodied taste and aroma of black truffles. All you have to do is heat and serve.

In this quick and easy kabob recipe, each juicy shrimp hugs a chunk of  Chicken and Black Truffle Sausage The kabobs were also brushed with a herbal, spicy seasoned oil for an extra punch of flavor.

Serves 4

1 pound 16-20 count  large shrimp, deveined and shelled (tail on)
One 9-ounce package of  D’Artagnan Chicken Truffle  Sausage, cut into 1 inch slices
2 Tablespoons olive oil
1 Tablespoon fresh thyme leaves
1 Tablespoon fresh marjoram
2 cloves garlic, finely chopped
1 teaspoon coarse cracked black pepper
½ teaspoon crushed red pepper flakes
½ teaspoon smoked paprika
A pinch of cayenne

Soak bamboo skewers in water for 30 minutes before starting. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.

While grill is heating, wrap shrimp around the sausage slices and thread onto bamboo skewers. In a small bowl, stir together oil, thyme, marjoram, garlic,black pepper, crushed red pepper flakes, paprika and cayenne. Brush seasoning mixture onto skewers.

Place skewers on the grill and cook until sausage is slightly charred and shrimp are cooked through, about 4 minutes on each side. Continue to brush with seasoned oil while cooking.

Serve with your favorite grilling side dishes, or over soft polenta.