One of the appetizers was a kabob with an interesting combination. I wasn’t sure about the dates at first, but once I took a bite of the shrimp and date together followed by the sweet sausage, I knew I had to make this at home. So, this recipe is inspired by it as I tried to recapture the flavors. The servers were very knowledgeable and told me that these little kabobs were seasoned with fennel powder. I didn’t have fennel powder, but thought five spice powder would be a good substitute as both spices have the taste of anise. It’s so easy to make, yet it packs an amazing blend of flavors that just work well together.
8 medium size shrimp
2 links chicken apple sausage
chinese five spice powder to taste
Prepare ingredients by cutting shrimp in half. Cut dates in half. Slice sausage into 1/2 inch rounds.
Saute chicken in a nonstick pan until cooked. Remove from sauté pan. Add shrimp and dates. Season with chinese five spice powder to taste. Cook until shrimp just turns pink.
Skewer chicken, then date, and top off with shrimp for each kabob. Serve immediately.
Recipe by Gale