Chicken & Veggie Puff Kabobs
These creative sausage and potato kabobs are assembled from crispy Yukon Select Puffs, smoked chicken sausage or chorizo, and fire-roasted veggies, and served with a side of heavenly honey mustard vinaigrette.
Ingredients
- 1 bag Alexia® Organic Yukon Select Puffs (16 oz)
- 12 oz Cooked Smoked Chicken Sausage or Chorizo, cut into ½-inch circles
- 36 Grape Tomatoes, raw
- 36 Small Whole Button Mushrooms, roasted
- 36 Half-Moons of Yellow or Green Squash, roasted
- 2 oz White Wine Vinegar
- 1 tsp Wildflower Honey
- 1 tbsp Garlic, roasted and smashed
- 1 tsp Whole Grain Mustard
- Kosher Salt
- Ground Black Pepper
- Boston Lettuce leaves, for serving
- Flat Parsley, garnish
- Special Equipment: 11-inch Wood or Metal Skewers for assembly
Directions
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Prepare the puffs according to package instructions.
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While the puffs are being prepared, roast mushrooms and squash in a blend of olive oil, kosher salt, and ground black pepper. Roast squash on a baking sheet for 3-4 minutes, to give them color and tenderize. On another baking sheet, roast the whole mushrooms in the olive oil, kosher salt, and ground black pepper (about 10-12 minutes based on size of mushrooms). Set aside. In a small bowl, whisk vinaigrette ingredients (white wine vinegar, wildflower honey, garlic, whole grain mustard, salt, pepper). Adjust seasoning with kosher salt and ground black pepper. This is also a good time to reheat or cook the kabob’s sausage or chicken.
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When everything has cooked (with exception of the grape tomatoes), begin assembling the sausage and potato skewers to your liking. Amounts on each will vary depending on your preferences between each ingredient: puff, tomato, sausage, mushroom, squash.
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Once all skewers are assembled, serve on a large platter with the honey mustard vinaigrette on the side.
