Grilled Chicken and Sausage Kebabs with Hot Red and Green Cabbage Slaw
NOTE : the “kielbasa” or smoked sausage is fully cooked-if using a fresh sausage, place links in a foil lined pan, add two tablespoons water, loosely wrap and cook for 15-20 minutes to pre-cook the sausage, cool and slice into 1 inch pieces.
Juice of 1 lime
1 cup beer, lager or any light colour beer
1 teaspoon honey
1-2 cloves garlic, minced
1 bay leaf, torn
1/3 cup olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 bonesless chicken breast, about 1 pound, cut into 1 inch pieces
1 link “kielbasa”, or smoked sausage of choice, about 3/4 pound, cut into 1 inch slices
If using bamboo skewers, soak in cold water for about an hour. Combine ingredients for marinade. Add chicken and sausage, marinate at least one hour. While chicken and sausage is marinating, prepare cole slaw. When chicken and sausage has marinated, alternately, skewer chicken and sausage on bamboo skewers. Prepare charcoal or gas grill according to manufacturers instructions for a moderately hot fire. Grill kebabs 10-15 minutes until chicken is cooked throughly, but still moist.
Hot Cabbage Slaw
4 slices (4 ounces) bacon, cut in half
1/2 cup apple-cider vinegar
1/3 cup maple syrup (grade B, if available)
1/2 teaspoon ground celery seed
1/4 teaspoon ground black pepper
3/4 cup (2 stalks) sliced leeks
3 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup (2 medium) grated carrots
1. In a large skillet over medium heat, cook bacon until crisp.
Transfer to paper towels and discard all but 3 tablespoons fat from skillet.
Add vinegar, maple syrup, celery seed, and black pepper. Bring to a boil
and cook 1 minute. Pour all but 1 tablespoon warm dressing into a small
2. Adjust heat to medium low and add leeks to skillet. Cook until
slightly softened — about 2 minutes. Add green and red cabbage and carrots.
Stir in reserved dressing and cook just until vegetables soften — 3 to
4 minutes. Transfer to serving platter, top with bacon, and serve