Skewer Salad Part 1

The idea for this recipe came from a Tyler Florence dish in which he grills chicken, bay leaves, sausages and chunks of french bread and tosses them into a big ceaser salad. What could be wrong with that? Nothing! But I thought I could expand on the idea and tailor the recipe for a more tasty and easier experience.  For starters, I was a bit worried about grilling the bread on the grill and didn’t need that considering I made Lemon and Sea Salt Foccacia bread. I also thought that the chicken should be marinated before grilling to add some extra flavor. I added lemon slices to the skewers for additional flavor and color on the plate! With grilling season approaching, this is a great option for a different kind of BBQ.

Chicken Marinade:

  • 2 lemons, juiced,
  • 1 large pinch salt
  • 1 large pinch pepper
  • 1 large splash olive oil
  • 1 teaspoon fresh thyme

About 3 to 5 hours in advance, marinate the chicken.

Skewers:

  • 1 pound chicken breasts, cut into 1 to 2 inch pieces
  • 1/2 pound sweet italian sausage, cut into 1 to 2 inch pieces
  • 2 lemons, halved and sliced
  • fresh bay leaves

Alternating chicken, lemon slices, sausages and bay leaves. Grill on a hot grill until chicken and sausages are cooked through. I was surprised that the chicken cooked faster than the sausage – so be mindful of both!

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