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Last weekend I looked around the kitchen and surveyed what I had to work with. Our tomato plants are popping right along and the grape ones are plentiful right now. I had some onions in the "use or lose" stage, so I dipped in the freezer and got spicy smoked sausage out to thaw. Kabobs just entered the menu.I love kabobs, grilled little bite size pieces of variety. What's really nice about kabobs is that the possible combos are limitless. I was going to add zucchini and pineapple to the mix but I forgot the zucchini and the grandkids ate the pineapple. So those I'll have to do another day. This is what I did.
Smoked sausage kabobs
2 lb. spicy smoked sausage, cut in 1-in. sections on a bias
1 med. green pepper, cut in 1/8ths then cut in half horizontally to have 1 square in. sections
1/2 red onion, halved then quartered
1/2 vidallia onion, halved then quartered
16 or so grape tomatoes
1/8 cup olive oil
salt & pepper
1/2 t. crushed red pepper
1 t. paprika flavored with lemon & lime
Soak 8-10 bamboo skewers in water for at least 1/2 hour. (I use the George Foreman grease catcher)
Preheat grill to medium heat after a generous coating of cooking spray. In large bowl add all ingredients starting with oil and spices then add veggies and meat. Toss gently to coat (watching the onions - try to keep layers together). On skewers alternate onion, tomato, pepper, sausage - leaving at least an inch on each end of skewer. Put on grill running 250-300 degrees, turning frequently about 10-15 min. per side, total of 30 min. give or take, being careful not to char. Good served over rice.
(it's got a nice little kick but not too overpowering.)
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