← Back to Search Results
grilling Italian
 Sardinian Mixed Grill

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A delicious combination of shrimp, chicken, and sausage threaded on bamboo skewers and then grilled, will satisfy those eaters who can’t quite decide if it is poultry, pork, or seafood that strikes their fancy. Be sure to soak the bamboo skewers in water for 15 minutes prior to assembling the kabobs to prevent them from burning on the grill.

Yield: Makes 16 to 18 skewers

Ingredients

  • 12 ounces sweet Italian sausage links
  • 12 ounces hot Italian sausage links
  • 1½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 pound medium shrimp, shelled and deveined
  • 1/3 cup fresh lemon juice
  • ½ cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper to taste

Directions

1. Place the sweet and hot Italian sausages together in a large skillet and cover with water. Bring to a boil, then simmer over medium heat until the sausages are no longer pink, 8 to 10 minutes. Drain the sausages and cut into ¾-inch slices.

2. Thread 2 each chicken chunks, sausage, and shrimp alternately on each of 16 to 18 bamboo skewers. Arrange in a single layer in a large shallow glass dish.

3. In a small bowl whisk together the lemon juice, olive oil, garlic, and oregano. Season with salt and pepper. Pour the marinade over the skewers and let marinate at room temperature, turning occasionally, 45 minutes.

4. Meanwhile prepare the fireplace or grill for cooking.

5. Grill the skewers 4 inches above the hot coals, basting occasionally and turning once, until the meat and shrimp are browned on the outside and just cooked through inside, 6 to 8 minutes. Serve hot as an appetizer or light dinner.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 skewer, total of 18 for the recipe. Nutritional information includes 1 teaspoon of added salt.

171kcal (9%)
24mg (2%)
2mg (3%)
17mcg RAE (1%)
269mg
24mg
19g
0g
0g
1g
82mg (27%)
345mg (14%)
3g (16%)
10g (15%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
spice Spice
by Ana Sortun
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lidias-italy Lidia's Italy
by Lidia Bastianich
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?