David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, livefire grill master, international adventurer-extraordinaire, and the creator behind "LiveFire Republic." David has an attentive audience of more than two million households weekly via traditional media and event appearances, brand ambassadorship, his blog and various social media channels. He is featured annually in numerous live television segments and radio interviews, while his recipes and creative content continue to be shared across the web and in print publications from sea to shining seaVISIT LIVEFIREREPUBLIC.COM
• 6 ears of corn on the cob, chopped into medallions and par-boiled
• 3 dozen baby potatoes, sliced hasselback-style and par-boiled
• 3 red onions, chopped into bite-sized pieces and soaked in water for 15 minutes prior to cooking
• 2-3 pounds raw prawns, 8-12 count, deveined and peeled, but leave tail on
• 6-8 uncooked Italian sausages, sliced into medallions
• Olive oil
• ½ cup Head Country Championship Seasoning, High Plains Heat
• 1 tablespoon granulated garlic powder
• 1 tablespoon sweet paprika
• 1 teaspoon dried mustard
• ½ teaspoon ground ginger
• 1 pinch of cinnamon, nutmeg and sugar
• Kosher salt and fresh ground peppercorn, to taste
• 12-18 metal skewers, or wooden skewers soaked in water for one hour prior to use
• Fresh parsley, chopped, to garnish
Preparation: Par-boil corn and scored potatoes to near done, then drain and set aside to cool. Meanwhile, chop onion into chunks and soak in water to mellow the bite. Peel prawns, leaving tail intact, and place back in refrigerator until ready to season, skewer and grill. Slice raw sausage into medallions and rest under cover at room temperature until ready to season, skewer and grill. In a large mixing bowl toss prepared ingredients with olive oil, then coat liberally with a combination of Head Country Championship Seasoning, all remaining spices, kosher salt and fresh ground peppercorn, to taste.
Skewering: Drive skewer carefully through the center of the corn, lengthwise across the potato’s hasselback slices, and be sure to wrap the prawns around the sausages – skewering both proteins together! The onion is a great divider and bookending the skewers with corn or potatoes will be helpful in keeping all contents firmly secured. Cautious to not overcrowd the skewer.
Grilling: Preheat grill to high heat. Simply lay the skewers upon the hottest grill grates, searing both sides of the skewers for 3-4 minutes over direct heat with the grill lid open – paying attention to not overcook the prawns or undercook the sausage – a delicate balance because of the lean prawn and fatty composition of the sausage. Because the corn and potatoes were nearly cooked-through via boil before skewering, when prawns and sausages are finished so should the rest of the kabob. Remove immediately from the grill and set aside to rest.
Plating: Serve family-style, finish with a drizzle of olive oil and simply garnish with fresh chopped herbs.