Grilled Skewers Of Sausage Orange And Bay Leaf Recipes

GRILLED SAUSAGE SKEWERS

Steps:

• If using wooden skewers, soak eight in water for 15-30 minutes.
• Preheat your grill to medium high.
• Cut ends off zucchini. Using a vegetable peeler or mandolin, carefully slice lengthwise until you have several zucchini ribbons. Lay onto paper towel lined baking sheet and salt each piece well. Set aside letting them sit for at least 30 minutes turning occasionally. Wipe off excess water and salt.
• Brush grill with olive oil, and then grill the sausages until partially cooked, about 7 minutes, rotating while cooking. Remove from heat, tent and set aside to cool.
• Slice onion in half lengthwise and into four wedges. Cut the wedges in half crosswise if the onion is large and into smaller chunks roughly the same size as the other pieces going onto your skewer.
• Slice the cooled sausage into chunks about the same size as some of our skewered vegetables for even cooking.
• Whisk together olive oil, white wine vinegar, za'atar spice and a good pinch of salt and pepper.
• Alternate sausage with zucchini and onion on your skewers. Brush skewers with olive oil mixture and grill, turning every couple of minutes. Do this for another 7-10 minutes, brushing with olive oil until all used, to ensure your sausages are cooked through.
• Remove from grill and serve.

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

GRILLED SHRIMP SKEWERS MARINATED IN AN ORANGE-CHAMPAGNE VINAIGRETTE

Steps:

• In a medium bowl, combine Champagne vinegar, orange olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside.
• Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set aside.
• Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during grilling.
• Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil from ends of skewers and serve.

GRILLED SKEWERS OF SAUSAGE, ORANGE AND BAY LEAF

Steps:

• Soak 12 8-to 10-inch wooden skewers and the bay leaves in tepid water for 30 minutes. Drain.
• Preheat a charcoal or gas grill.
• Hold two skewers parallel to each other about a half-inch apart. Place a piece of onion, a bay leaf, a piece of sausage and a piece of orange on the two skewers, repeating the ingredients in this order and ending with a piece of sausage. There should be three pieces of sausage per double skewer.
• Brush each skewer with olive oil, and place on the hot grill. Cook, turning occasionally, until the sausage is browned and the oranges and onions slightly charred, about 20 minutes.

ITALIAN STYLE SAUSAGE SKEWERS

Steps:

• Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.
• Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS

Steps:

• Arrange a rack in the lower third of the oven and preheat to 300˚ F.
• In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
• Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
• In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
• Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
• Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

GRILLED MEAT SKEWERS WITH BAY LEAVES

Steps:

• Start charcoal or gas grill, with the fire moderately hot, and the rack about 4 inches from the heat. If using wood skewers, soak in water while you prepare the meat.
• Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks.
• Grill the meat 2 to 5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve.

GRILLED SCALLOP AND ORANGE SKEWERS

Steps:

• Remove small muscle from sides of scallops, and discard. Combine juices, oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.
• Heat a grill or grill pan to medium hot, and place grid 4 inches above coals. Double-skewer scallops, alternating with orange sections. Tuck a sprig of thyme or skewer a bay leaf between each scallop and orange. Lay skewers in a pan, and pour remaining marinade over them.
• Grill for 2 to 3 minutes on each side, until scallops are opaque and lightly charred. Serve immediately.

GRILLED SKEWERED SAUSAGES

Steps:

• Prick the sausages in several places. Place in water to cover and simmer about 10 minutes. Drain and cut each into 5 pieces.
• Preheat the grill or broiler.
• Thread four skewers, starting with a bread cube, putting 6 pieces of bread and 5 pieces of sausage on each skewer. Brush very lightly with olive oil.
• Place the skewers on a very hot grill or four inches from the source of heat in the broiler, turning until the bread and the sausage are golden and crusty on all sides.

ITALIAN SAUSAGES SKEWERS

Steps:

• Put sausages in a plate going in the microwave and poke them. Cover with plastic wrap leaving an open corner to let escape the steam and cook at high power for about 5 minutes or until not pink inside. (you can do this step in advance, let cool and cover. They will be good until the next day in the fridge.). Cut in slices of 1 1/2 inches of thickness.
• Meanwhile, in a bowl, mix oil, garlic, salt and pepper. On metal skewers or wood skewers previously soaked in water, thread sausages alternating with bread cubes and onions squares. Baste the skewers with the mixture of oil.
• Set the barbecue to medium heat. Put the skewers on an oil grill. Close the cover and cook about 10 minutes or until sausages are grilled and onions are tender (flip the skewers 3 times during the cooking time).