Sausage Al Pastor Kabobs
Kabobs are given a spicy Mexican twist. Inspired by Tacos Al Pastor, these kabobs are bursting with classic street food flavors.
- 1 package Hot Scott Pete Polish Sausage
- 2 c. canned pineapple chunks, divided
- 1 red onion, cut into 1-inch chunks
- 4 jalapeño peppers, seeded, cut into 1-inch chunks
- 1/3 c. pineapple juice
- 1/4 c. canned chipotles in adobo, chopped
- 3 Tbsp. olive oil
- 3 Tbsp. lime juice, divided
- 3 Tbsp. orange juice
- 2 Tbsp. brown sugar
- 1 tsp. chili powder
- 1 tsp. minced fresh ginger
- 3 cloves garlic, minced
- 1/4 c. crumbled feta cheese
- 1 avocado, pitted and mashed
- 1/3 c. sour cream
- 1/4 c. cilantro
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. chopped fresh parsley
Preheat grill to medium-high heat, grease grates well.
Cut sausages into 1-inch pieces. Thread sausage pieces, pineapple, red onion and jalapeño onto 8 metal or pre-soaked bamboo skewers.
Whisk together pineapple juice, chipotles in adobo, oil, 2 tablespoons lime juice, orange juice, brown sugar, chili powder, ginger and garlic. Brush evenly over skewers.
Grill skewers, turning occasionally, for 8 to 10 minutes or until vegetables are tender and well marked. Scatter crumbled feta over skewers.
In blender, combine avocado, sour cream, remaining lime juice, cilantro, 2 tbsp water, salt and pepper until smooth. Serve with grilled skewers for dipping. Garnish with parsley.
- Serve in corn tortillas or on a bed of rice and beans with shredded cabbage and sauce if desired.
- Substitute Polish, Beef Polish or Hot Beef Polish for Hot Polish Sausage.