Asian Kebabs with Plum Hoisin Sauce
Kebabs
2 pounds spicy Italian sausage
16 cherry/grape tomatoes
8 plums, pitted and sliced into eighths
1 large Vidalia onion, peeled then sliced into eighths
16 jumbo peeled, deveined shrimp
1 red bell pepper, seeded and chopped into 2-inch pieces
1 yellow bell pepper, seeded and chopped into 2-inch pieces
1 orange bell pepper, seeded and chopped into 2-inch pieces
Plum Hoisin Sauce
1 sliced plum
1 cup hoisin sauce
1 tablespoon Sriracha sauce
1 teaspoon fish sauce
1 tablespoon orange marmalade
2 tablespoons crushed pineapple
1 teaspoon crushed red pepper
Heat grill to medium heat (375 degrees); spray with nonstick spray.
Purée all ingredients for the Plum Hoisin Sauce in a food processor until smooth; set aside.
Grill Italian sausage for about 6 minutes per side. Slice into ½-inch pieces. Thread the sausage pieces and other kebab ingredients onto skewers in an alternating pattern. Coat kebabs with sauce and grill skewers about 5 minutes. Sauce again and flip, cooking 5 minutes on the other side.
Remove from grill, give another brush of the plum sauce and serve.
Serves four to six.
Jack Mac Intosh, Itasca