Sausage & Veggie Kabobs, served with a Lynfred Vin de City Red!
I’m in the middle of my much-needed vacation right now, so not too much to write…in fact it’s 4PM and I just woke up! Now that’s a vacation.
These kabobs are really easy to prepare and make…a lot of chopping but that’s basically it. The one issue I’d say we had was we used a grill pan instead of a grill so that kabobs, by virtue of their shape, were directly against the pan in spots and off the heat in others, so it took a lot longer to cook than it should have. If you don’t grill them, try cooking the ingredients first then putting them on the skewers.
ITEMS!
! 4PM is early, tomorrow I’m going to try to extend it beyond that.
! Happy New Year everyone!!! Have fun and stay safe!
Recipe from the Private Kitchen of Lynfred Chris Smith
Makes 6-8 servings
INGREDIENTS
2 smoked Polish sausage links, cut into 1-inch pieces
2 large green bell peppers, cut into 1-inch squares
1 large sweet red bell pepper, cut into 1-inch squares
2 medium onions, quartered and separated into sections
25 cremini mushrooms [ED.NOTE, these are just regular mushrooms], left whole and wiped clean with damp paper towel
1 bottle of your favorite garlic marinade
DIRECTIONS
1 - Place smoked Polish sausage pieces and all vegetable pieces in a non-metal container.
2 - Pour marinade sauce over contents, and mix thoroughly to coat. Let sit 30-50 minutes.
3 - Remove contents from marinade (reserving marinade for later).
4 - Thread sausage and vegetables alternately onto skewers; arrange as you like.
5 - Cook 15 to 20 minutes over medium-hot coals on a grill, turning to brown on all sides.
6 - Brush kebabs with reserved marinade.
7 - Once all sides are browned, arrange as you like onto a platter.
