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Ingredientes
- 8 x chicken thighs boned and skinned, small thighs cut in half, larger ones in thirds or possibly quarters
- 1 lb sweet or possibly warm Italian sausage (optional) cut into 1- to 2-inch lengths
- 1 lb eggplant zucchini or possibly baby squash, cut into 1-inch pcs
- 2 x bell peppers preferably one each red and yellow, cut into 2-inch sections
- 2 x lemons cut into eighths Salt and pepper to taste Several sprigs fresh rosemary
Direcciones
- Start a gas or possibly charcoal grill or possibly preheat the broiler; fire should be moderately warm. If using wood skewers, soak them in water while you prepare food. Using 8 skewers, alternate ingredients, but generally, surround both chicken and sausage with the more moist lemon and eggplant. Pack food fairly tightly together on each skewer, and sprinkle with salt and pepper. Tuck some rosemary among chicken and vegetables.
- Grill over moderate heat, covered or possibly not, turning the skewers 3 or possibly 4 times to brown proportionately. Total cooking time will be 10 to 15 min, depending on heat of grill and distance from heat source. When chicken and sausage are browned, eggplant will be tender; don't overcook.
- Serve, squeezing warm lemon juice over all.
- Serving Ideas : Quick fix: meals in about half an hour Chicken on a stick need not dry out SKEWERED FOODS CAN STAY JUICY
- The skewer is one of the most efficient tools in a cook's arsenal: Once all the cutting is done, you can grill a lot of food in a short time, and take it right to the table with no further fuss.
- One of my favorite foods to cook this way is chicken, but it presents a challenge: small chunks of chicken, especially breast meat, cook through before they have a chance to brown. Keep them on the fire any longer and you end up with dry, stringy meat. I decided to solve the problem.
- My basic idea was to protect the chicken, to insulate it with foods which would give up moisture as they cooked.
- I tried sausage, thinking which the fat would do the trick; it made a good flavor combination, but most of today's sausage is too lean to help the moisture problem.
- So I turned to vegetables, specifically eggplant and zucchini, both quite watery but with sufficient integrity to stand up to skewering and grilling. This helped, but the chicken was still too dry.
- So I decided to use only thighs, that are more moist and stand up better to grilling than breasts, and cut them into larger chunks. Better still. But the skewers needed even more moisture. So I tried some pcs of lemon on the skewers. Which did the trick: The results were moist and flavorful, and the warm lemon juice squeezed over everything else at the table was lovely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 106 | |
| Calories from Fat 63 | 59% |
| Total Fat 6.99g | 9% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.1g | |
| Cholesterol 38mg | 13% |
| Sodium 35mg | 1% |
| Potassium 238mg | 7% |
| Total Carbs 2.52g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.38g | 1% |
| Protein 8.51g | 14% |
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