I featured this on realfoodreallygood.com
- Carbohydrate 4.40250625 g
- Cholesterol 59.53325 mg
- Fat 25.390525 g
- Fiber 1.13893752701581 g
- Protein 16.4829375 g
- Saturated Fat 6.785048 g
- Serving Size 1 1 Serving (178g)
- Sodium 871.99125 mg
- Sugar 3.2635687229842 g
- Trans Fat 1.82306625 g
- Calories 314 calories
Step-by-step
- Prepare your wooden skewers by placing in water while you slice up your food. This will help prevent them from charring on the grill.
- Toss your prepared meat and veggies in a bowl with the 2 tbsp olive oil and stir. At this point I added a bit of salt and pepper to taste.
- Thread onto the skewers alternating meat and veggies. Take to the grill or a grill pan and cook for 6-8 minutes or until the tomatoes are tender and the sausage is beginning to char.
Why are the wooden skewers burning before the food is even halfway cooked? Submerging wooden skewers in cold water for thirty minutes before threading creates a barrier of moisture that prevents rapid combustion over open flames. This simple soaking step protects the bamboo from scorching while the surrounding ingredients brown.
Thermal mass and piece sizing dictate how evenly these components cook together. Slicing the bell peppers, red onion, and pre-cooked chicken sausage into uniform one-inch pieces ensures that contact points with the grill grate remain consistent. Since the ingredients share a similar surface area ratio, they will reach the target temperature within the same six to eight minute window.
Direct high heat is necessary to blister the exterior of the cherry tomatoes and develop caramelized char marks on the casing of the garlic sausage. Turn the skewers every two minutes to expose all sides to the radiant energy of the grill pan. Watch for the skins of the cherry tomatoes to split and soften, which signals that internal heat has broken down their pectin structures.
Multiplying this recipe for a larger gathering requires maintaining adequate spacing between individual skewers on the cooking surface. Crowding the grill pan traps steam and lowers the ambient temperature, causing the vegetables to sweat rather than sear. Cook large batches in single layers over medium-high heat rather than stacking them.
