Grilled Sausage Kabobs

12 kabobs
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Ingredients

Marinade

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • A pinch of sugar or to taste (optional)

Kabobs

  • 1 12-ounce package turkey or chicken Italian sausage
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 16-ounce package mushrooms
  • 1 medium red onion

Directions

  1. For the marinade, whisk all ingredients together in a small bowl with a Mix-Stir and set aside.
  2. Cut all the vegetables into same size chunks and the sausage into 1/2- to 1-inch disks. Put the vegetables in a zip top bag and pour in half the marinade. Put the sausage into a separate zip top bag and pour in the other half of the marinade. Refrigerate for at least 30 minutes or overnight.
  3. Skewer the sausage and vegetables in alternating patterns. Place on a grill preheated to medium-high heat. Grill 8 to 10 minutes, turning a few times. Allow a bit a space between the vegetables and the sausage so the sausage can cook evenly.
  4. If using wooden skewers, soak them for 15 to 20 minutes before assembling the kabobs to prevent burning.

https://www.cutco.com/learn/fire-the-grill-for-grilled-sausage-kabobs