1 Sausage Link
2, 4 oz Chicken Breasts
5 oz Crispy Red Potatoes
½ oz Whole Butter
3 oz Roasted Peppers
1 oz Roasted Red Onions
1½ oz Siciliano Herb Vinaigrette, see recipe below
1/8 Tsp Red Chili Flakes
1 Tbsp Fresh parsley
Salt and Pepper, to taste
4 oz Olive Oil

Siciliano Herb Vinaigrette:

2 oz Red Wine Vinegar
¾ oz Pepperoncini, sliced
½ oz Kalamata Olives, chopped
¼ oz Fresh Parsley, chopped
¼ oz Fresh Basil, chopped
½ oz Sun Dried Tomatoes, finely chopped
1 Tsp Fresh Rosemary, finely chopped
Salt and Pepper, to taste
4 oz Olive Oil

To make the vinaigrette:

1. In a mixing bowl, combine all the ingredients above and mix thoroughly with a whisk.

Cooking Instructions:

1. Cook the sausage link in boiling water until it reaches 165°. Remove from water, cool completely and cut into thirds.
2. Cut the raw chicken breasts in half lengthwise and marinate in salt and pepper and olive oil.
3. Assemble skewer alternating between chicken and sausage with chicken ending on both sides.
4. Place the Chicken & Sausage Spiedini onto an oiled grill. Season with salt and pepper and cook for approximately 2-3 minutes, creating crisscross grill marks on one side of the chicken. Flip over and cook for approximately 1-2 minutes or until the sausage is slightly charred and the chicken is cooked to 165°.
5. Heat the crispy red potatoes in a 350° deep fryer for 3-4 minutes or until golden brown and crispy.
6. Melt the butter in a 10” sauté pan and then mix in roasted peppers, roasted red onions, crispy red potatoes, garlic and parsley. Season with salt and pepper and red chili flakes.
7. Place the ingredients from the sauté pan on a plate and lay the spiedini on top.
8. Drizzle the Siciliano Herb Vinaigrette over the top of the spiedini and serve!

The Urban Swank Girls


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