Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs

Ingredients

• 0.5 teaspoon pepper black
• 12 ounce al fresco® chipotle chorizo chicken sausage sliced
• 2 tablespoons olive oil extra virgin 
• 5 cloves garlic fresh
• 0.5 large bell pepper green cut into 1-inch chunks
• 0.3 teaspoon ground cumin 
• 12 ounces israeli couscous 
• 1  jalapeno fresh seeded cut into chunks
• 2  juice of lime fresh
• 6 servings lime marinade 
• 1  lime rind - & reserved grated for final garnish
• 2 tablespoons olive oil 
• 0.5 large and orange peppers cut into 1-inch pieces
• 1 cup pineapple fresh
• 0.5 large bell pepper red cut into 1-inch pieces
• 1 teaspoon saffron threads 
• 6 servings saffron couscous 
• 0.3 teaspoon salt 
• 1 pound shrimp deveined
• 0.3 teaspoon paprika smoked
• 2 teaspoons sugar 
• 3.3 cups water boiling
• 0.5 cup onion diced white
• 0.5 cup white wine 
• 1 small zucchini 

Equipment

• food processor
• sauce pan
• grill
• skewers
• pastry brush

Directions

1. Combine all ingredients in food processor. Puree until fine. Set aside.
2. Saffron Couscous: Coat a medium sauce pan with olive oil and saute the Israeli couscous and white onion over medium heat for 3 minutes.
3. Add the Saffron, saute for an additional 2 minutes. Lower the heat and add the white wine. Slowly add the boiling water. Cover and cook for 12 minutes or until couscous is light and fluffy.
4. Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
5. Assemble skewers; slide one piece al fresco Chipotle Chorizo Chicken Sausage onto skewer, followed by pineapple, green pepper, shrimp, orange pepper, zucchini, and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade, refrigerated for 1 hour.
6. Grill over a medium high flame, use a pastry brush to baste skewers with any free lime marinade. Grill 5 - 7 minutes per side or until shrimp turn opaque in color.