Chicken Kebab Salad (Tyler Florence) Recipe

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Chicken Kebab Salad (Tyler Florence)
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Ingredients
18
Count
Nutrition
1889
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. For the salad and dressing:
  2. Special equipment: 4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.
  3. Preheat grill to medium-high heat.
  4. For the kebabs:
  5. Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.
  6. Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
  7. Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
  8. While kebabs are roasting you can prepare the salad. In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
  9. In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
  10. To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
  11. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1889.23 Kcal (7910 kJ)
Calories from fat 1521.37 Kcal
% Daily Value*
Total Fat 169.04g 260%
Cholesterol 336.53mg 112%
Sodium 2277.2mg 95%
Potassium 1789.95mg 38%
Total Carbs 24.47g 8%
Sugars 4.34g 17%
Dietary Fiber 8.07g 32%
Protein 68.05g 136%
Vitamin C 39.1mg 65%
Iron 6.5mg 36%
Calcium 178.6mg 18%
Amount Per 100 g
Calories 222.95 Kcal (933 kJ)
Calories from fat 179.54 Kcal
% Daily Value*
Total Fat 19.95g 260%
Cholesterol 39.71mg 112%
Sodium 268.74mg 95%
Potassium 211.24mg 38%
Total Carbs 2.89g 8%
Sugars 0.51g 17%
Dietary Fiber 0.95g 32%
Protein 8.03g 136%
Vitamin C 4.6mg 65%
Iron 0.8mg 36%
Calcium 21.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.1
    Points
  • 52
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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