FBF: Chicken Skewers w/ Blackberry Sauce

FLASH-BACK FRIDAY

CHICKEN SKEWERS

with BLACKBERRY SAUCE

click on image to see full post from 7/10/2012

Chicken Skewers w/ Blackberry Sauce

Another recipes using the wild blackberries!

ROSEMARY CHICKEN SKEWERS W/ BLACKBERRY SAUCE

4 boneless chicken breasts, cut into cubes
2 tablespoons rosemary, chopped
1/4 cup dry white wine
1 teaspoon pepper
2 tablespoons olive oil
1-3/4 cup fresh blackberries
1 tablespoon apple cider vinegar
2 tablespoons red currant jelly
1/4 teaspoon freshly ground nutmeg

• In a medium bowl, mix the chicken with the rosemary, wine, pepper and olive oil. Cover and refrigerate for 1 hour.
• Remove chicken from marinade, reserving the marinade for later. 
• Thread chicken onto the skewers and season generously with salt. 
• Grill on high heat from 4-5 minutes each side. When done, place on platter and cover with foil to allow the chicken to rest.

For the Sauce:

• Place the remaining marinade and berries into a sauce pan and simmer gently until berries are soft.
• Press the berry mixture through a strainer and discard the pulp.
• Return the juice to sauce pan and add vinegar, jelly and nutmeg and bring to a boil. Simmer, uncovered, until reduced to 1/3 cup and has the consistency of syrup.
• Drizzle over chicken and serve.

Mint-Honey Lamb Skewers

MINT-HONEY LAMB SKEWERS

I added potatoes to my skewers, this recipe is for the lamb pieces only.

1 cup chopped fresh mint

3/4 cup dry white wine

2 tblsp lemon juice

2 tblsp honey

3 lbs cubed lamb stew meat

1 tblsp apricot preserves

2 tblsp cornstarch

1 tblsp water

• In a small bowl combine mint, wine, lemon juice and honey. Stir to combine.
• In a large bowl place the lamb and add the wine mixture and toss until combined. Cover and refridgerate 4 hours to overnight.
• Place lamb on skewers and reserve remaining marinade and set aside.
• Grill skewers until lamb is cooked through, about 8 minutes on each side. Set aside.
• In small saucepan, bring reserved marinade to a simmer. Whisk in apricot preserves until dissolved and then reduce heat to low and simmer for 5 minutes, adding water as needed,
• Dissolve cornstarch in 1 tblsp of water and whisk into sauce to thicken; simmer for 1 minute longer and baste over the lamb skewers, then serve.

Polynesian Sausage Kabobs

I'll put up "Penny-Meal Mondays" linky again next week. Hopefully more will link up! 

Also, I'm doing a hop on Friday called "Flash-back Fridays" in which you link up a very old post from the past! That should be very fun! 

DON'T FORGET: I'm still looking for a blog or 2 that would like to co-host a hop! Leave me a message if interested!
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This was an absolutely FANTASTIC dish for camping or just grilling out at a campground. We went to our favorite "fishin' hole" and while husband and kids fished, I whipped these bad boys up. Ok, so I didn't just whip them up, there was some planning. But totally worth it. TRUST ME.

POLYNESIAN SAUSAGE KABOB

1/2 cup lemon juice
1/2 cup soy sauce (I ran out and only had 1/4 cup--and it worked just fine)
1/3 cup water
1/3 cup honey
1/4 teaspoon salt
1-1/2 pounds kielbasa sausage, cut into 1 to 1-1/2 inch pieces

1 small pineapple, cut into 1-inch cubes
1 small cantaloupe, cut into 1-inch cubes (or with "melon-baller" tool)
1 medium green pepper, cut into 1-inch pieces

In a large bowl, combine the first 5 ingredients. Set aside 1/4 to 1/3 of marinade for basting (cover and refrigerate).  Pour remaining marinade into a large ziploc and add sausage. Seal bag and refrigerate for up to 3 hours.

Drain and discard the marinade from the sausage. On metal skewer, add pieces of sausage, fruit and green pepper. Grill, uncovered, over med-heat for 10 minutes or until sausage is browned, turning and basting (with reserve marinade) frequently.

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I had each "item" in different Tupperware bowls, and when we got to our spot, assembled the skewers.

This is so good--the sausage just melts in your mouth. The "blackened" edges were even delicious!

And after 3 minutes, my tray looked like this: