Grilled Italian Kebab Buffet

I love the idea of make your own ________ parties. We have had guests over for personalized pizzas, nachos, calzones, and more. I was dreaming about “make your own Kebabs” for months- before the snow had even melted making this party worthwhile enough to stand outside to put these lovelies together.

Finally we were able to arrange a medley of veggies cut into chunks on top of our blue checker tablecloth. Then I selected three different kinds of chicken sausage: Roasted Pepper & Garlic, Artichoke & Olive, and Spinach & Feta that I cut into large pieces. Any sausage could be used, but be sure that it is at least partially cooked or smoked, so you are able to cut it into chunks. Otherwise, it will just ooze out and you will be unable to thread it onto the skewers. Next I introduced huge chunks of polenta that I tossed in a bit of olive oil. We actually tried chunks of Ciabotta bread splashed in olive oil and they turned into sad, charred croutons. The Polenta is well worth it and delicious- make sure the chunks are at least 2 inches big.

And if you haven’t tried them Grilled- Radishes are amazing. Slightly charred outside with a center that turns from slightly spicy to intensely sweet- please try them!

After cutting everything up into chunks I let our guests do the work and then we grilled them just a few feet from the table. We waited for our Kebabs while munching on Salad and a simple Goat Cheese appetizer (blog posts soon!)

Be creative with your Kebab toppings. Please share any of your favorite variations in the comments section.

Grilled Italian Kebab Buffet
1 eggplant
1 red onion
1 red bell pepper
1 yellow bell pepper
1 yellow squash
1 zucchini
8 ounces mushrooms
1 pint cherry or grape tomatoes
1 bunch radishes
2-3 pounds Smoked or Partially cooked Chicken/Turkey/Pork Sausage
1 tube of polenta (yes- I cheated a bit, check out the amateur gourmet’s step by step instructions to make it from the cornmeal)
2 tablespoons olive oil (more or less)
Kebab Sticks- if wooden soak them at least 15-30 minutes just prior to threading

Wash and trim each vegetable. Cut the eggplants into chunks and sprinkle with salt and allow to sit for at least 15 minutes while you prepare the remaining vegetables. Cut the red onions and bell peppers into 1-2 inch chunks. Cut the yellow squash and zucchini into 1 inch rounds or 1 ½ inch half moons. Scrub the radishes and trim off the greens close to the base. No worries about the little tail root as it burns off quickly. After finishing the vegetables, rinse the eggplant and allow it to dry, shaking off the excess.

Slice the sausages into 4-5 pieces, about 1-2 inches. Cut the polenta tube into half long ways. Lay down flat and cut across into 2 inch half moon pieces. Toss with the olive oil lightly. If making the polenta from scratch, allow it to set in a narrow pan, such as a bread loaf pan. After it is chilled, cut into 2 inch+ pieces.

Arrange each item into a bowl or serving tray. Please keep the sausages separate.

Next, allow your crowd to mix and match and thread their own. Keep the kebab sticks in water on the table and allow people to scoop them out and get creative. If everyone starts or ends with a different vegetable they will be easier to keep them straight on the grill.

Grill for about 5-8 minutes on each side, rotating until the sausage is cooked through.

Now you may run into this same problem we did... we managed to make and eat too many kebabs. With the leftovers we threw the smaller pieces on to a kebab- see the red onions, pepper, and cherry tomatoes in the picture below on the stick. The larger pieces we just tossed on and hoped they wouldn't slip through.

Pistachio Crusted Chicken with Strawberry Salsa

Strawberry season has arrived. Finally.

Previously, I lived just north of Santa Maria on the Coast of Central California. When you drove down Highway 101 this time of year, the smells permeate and strawberry stands are all around. Typically, I would buy a large crate at a time, eat half and share half. I love combining strawberries with savory dishes and here is one of my classic dishes.

The Strawberry Salsa could technically go on top of simply prepared fish or chicken, but I love pairing it with this Pistachio Crusted Chicken. One little secret to this dish is just a touch of ground rosemary powder. It gives a pine-y earthiness that balances nicely with the sweet berry salsa. A hint o' mint & zest of lime, give not only a lovely contrasting color to the salsa but a harmony of flavor.

This is truly is a dish I cherish. We patiently wait until baskets of strawberries are everywhere and then we can finally enjoy it as often as we choose.

Start with the salsa so the flavors have a chance to meld and mingle.

Strawberry Salsa
Just toss together the following:
1 pound strawberries, clean, remove stems and chop small, into little salsa size bits
2 tablespoons finely minced red onion
1 handful fresh mint (or basil), chopped up
1 lime, zest and juice
1 splash balsamic vinegar
salt and pepper, to taste

The salsa is even better the next day, but will last up to a week if stored properly. Also, if your strawberries are not quite ripe enough add a pinch of sugar, honey, or agave until it is your desired sweetness.

Pistachio Crusted Chicken
If you do not have a blender/food processor available, chop the nuts by hand until fine.
2 servings

2 Boneless, Skinless Chicken Breast Cutlets (about 5-6 ounces each)
¾ cup pistachios, finely chopped up in a blender or food processor or mince up by hand
tiny pinch of salt (omit if nuts are salted)
½ tbls ground rosemary powder or dried rosemary, chopped fine
1 egg lightly beaten
olive oil in a spray can (optional)

Preheat the oven to 425. Prepare the chicken by pounding it to an even thickness. This can be achieved with a mallet, but if you do not have one a heavy frying pan will work. The chicken will still be fairly thick about ¾ inch or slightly more, the goal is to have it be an even thickness, not paper-thin.

Toss the pistachios on a plate with the salt and rosemary. Dip each breast into the beaten eggs and then lay on top of the nuts. Turn over and gently push the nuts into the chicken. Place the breasts on a baking sheet lined with foil/parchment paper and place in the fridge for 10-30 minutes. This will dry the nuts onto the chicken. If you don’t have time, feel free to skip this step.

Remove the chicken from the oven and gently spritz each side with the Olive Oil mister. This will give the nut-coating a bit more golden color when baked without the need to fry it. Place in the oven for 15 minutes. Turn over the chicken, spritz again if desired and continue baking for 10 minutes. Check the chicken for done-ness by pressing gently on the center of the breast. It should basically be firm but not a rock when ready. If you are still not sure, cut it in the middle to see if it has cooked through and is no longer pink in the center.