Chicken, Sausage and Apple Kebabs
Ok, that isn’t the most creative of titles but we couldn’t think of anything better. The sun has finally come out and it is definitely barbeque season! This might sound an odd combination but it really is very, very tasty. It doesn’t matter what sausages you use, we used old English pork sausage and a chilli sausage, but you could use chorizo, cumberland or any other kind of sausage that takes your fancy. The sausages need to be pre-cooked, but since you have the barbeque on anyway, it isn’t exactly taxing! Cook them low and slow, you are only trying to ensure that the sausage is cooked through and you don’t want too much colour as you’ll get this when you cook the kebabs. The reason for cooking the sausages first is that they take longer to cook than the chicken breast and you really don’t want to dry that chicken breast out!
Chicken, Sausage and Apple Kebabs
Ingredients
For the kebabs
- 1 breast Chicken cut into roughly 2.5cm cubes
- 1 Apple of your choice cut into cubes without core
- 2 Sausages cooked, but of your choice
- ½ Lemon juice only
Fro the basting mix
- 6 tbsp Olive Oil we use extra virgin for this
- 2 cloves Garlic finely chopped or grated
- 1 Red Chilli seeds removed and finely chopped
- Salt and Pepper to season
Instructions
- First make up the basting mix. Simply put all the ingredients into a jar with a screw top lid and give it a good shake. Do this at least an hour before you cook to let the flavours infuse the oil. This will make more than you need but you can keep it in the fridge and use it to baste any barbeque food to give a mild chilli flavour
- The reason that the prep time is so long is that you need to pre-cook the sausages and this is part of the preparation. Use whatever sausages you like and cook them over a low heat for about 20 minutes just to ensure that they are cooked through. Whilst the sausages cook, cut the apple up and toss it in the lemon juice to stop it browning
- Once the sausages are cooked and cool enough to handle, cut them into roughly 2.5cm pieces. Thread the kebabs onto skewers – we do one piece of chicken, one piece of apple, one piece of sausage. Since we use two types of sausage (you don't have to!) we just alternate the sausage each time as we thread the skewers. Keep going until the skewer is full
- Preheat the barbeque (or leave it on after cooking the sausages) to a medium heat. Place the kebabs on the hot grill and baste with the basting mix. Turn the kebabs regularly to ensure they are cooked all around and baste them with each turn with the basting mix. They will take about 15 minutes and the chicken will be cooked through. That's it. We enjoy them with a simple salad but you could serve them with chips or any other side dish you fancy