Sausage Kabob with Orange-Ginger Glaze

These are perfect for gatherings that offer a grill, or they can be cooked under a broiler indoors. Mix up the fruits and vegetables however you like!

Ingredients

Kabob:

skewers (8 large (15″) or 25 of the little wooden ones)
1 pound sweet Italian sausages
1 small pineapple
1/2 pound bell peppers
1 medium zucchini or summer squash
6-8 oz whole mushrooms (min. 1″ diameter)
1 red onion

For Marinade/Glaze:

1 large naval orange
1/2 tsp dried ginger or 1 tsp minced fresh
1/4 cup olive oil
1 Tablespoon red wine or balsamic vinegar
1 Tablespoon lemon juice

Directions

Set wooden skewers to soak in water (this prevents them from scorching while cooking)

Chop veggies and meat into 1.5″ chunks if using the small wooden skewers or 2″ chunks if using large metal skewers.

Mushrooms and peppers may need to be in larger pieces because they have a tendency to split, but it will depend on the type and ripeness. Try a few pieces on the skewers before cutting up the whole container.

The Italian sausage will be easier to work with if you don’t thaw it completely first. Cutting it up while slightly frozen will give you neater slices and it will finish thawing on the skewers as it marinades.

It will be easier if you cut up everything before you start assembling the skewers. Trust me! Then you can pace your ingredients so you don’t end up with one last skewer that’s all zucchini. Then again…that might be tasty!

add an assortment of meats and veggies/fruits to the skewers. They don’t all have to be the same. I find that beginning and adding with a pepper or something “solid” will keep things from sliding off while you handle them. Don’t make sausage the first or last thing on the skewer because it may fall off while cooking.

Set the skewers on a cookie sheet or aluminum foil. You can keep metal skewers from poking through the ends of the foil with wine corks, but remove before baking.

Mix together marinade ingredients and brush liberally over all the skewers.

Cover in foil and let marinade in fridge for at least 1/2 hour. Uncover before cooking.

Grill or broil in oven for 15 minutes in a single layer, turning once during cooking to brown both sides. Make sure to place a baking pan with raised edges under the skewers to catch drips. If grilling, you can brush on more marinade 10 minutes before they’re done.

Feel free to substitute other materials of course, but look for combinations of sweet and spicy to compliment the glaze. Try apples and peaches instead of pineapple, or add/substitute hot peppers.

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