Grilled Sausage Skewers Food

GRILLED SAUSAGE AND VEGGIE SKEWERS

Steps:

• Preheat grill or grill pan on medium.
• Place all ingredients including seasonings and oil together in a bowl and mix well. Thread onto skewers, alternating sausages and vegetables.
• Place skewers onto the grill, turning occasionally, until the vegetables and the sausage is cooked through, approximately 10-15 minutes.
• Transfer skewers to a platter or plate and serve.

SAUSAGE-AND-PEPPER SKEWERS

Steps:

• Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
• Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
• Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
• Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
• Photography by Antonis Achilleos

GRILLED SAUSAGE SKEWERS

Steps:

• If using wooden skewers, soak eight in water for 15-30 minutes.
• Preheat your grill to medium high.
• Cut ends off zucchini. Using a vegetable peeler or mandolin, carefully slice lengthwise until you have several zucchini ribbons. Lay onto paper towel lined baking sheet and salt each piece well. Set aside letting them sit for at least 30 minutes turning occasionally. Wipe off excess water and salt.
• Brush grill with olive oil, and then grill the sausages until partially cooked, about 7 minutes, rotating while cooking. Remove from heat, tent and set aside to cool.
• Slice onion in half lengthwise and into four wedges. Cut the wedges in half crosswise if the onion is large and into smaller chunks roughly the same size as the other pieces going onto your skewer.
• Slice the cooled sausage into chunks about the same size as some of our skewered vegetables for even cooking.
• Whisk together olive oil, white wine vinegar, za'atar spice and a good pinch of salt and pepper.
• Alternate sausage with zucchini and onion on your skewers. Brush skewers with olive oil mixture and grill, turning every couple of minutes. Do this for another 7-10 minutes, brushing with olive oil until all used, to ensure your sausages are cooked through.
• Remove from grill and serve.

GRILLED TURKEY SAUSAGE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
• Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
• Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
• Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
• Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.

SMOKED SAUSAGE KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Add the sausage and vegetables; toss to coat. Drain and reserve marinade. , On eight metal or soaked wooden skewers, alternately thread sausage and vegetables. Broil 3-4 in. from the heat for 3-4 minutes on each side or until vegetables are tender and sausage is heated through, basting occasionally with reserved marinade.

GRILLED SKEWERED SAUSAGES

Steps:

• Prick the sausages in several places. Place in water to cover and simmer about 10 minutes. Drain and cut each into 5 pieces.
• Preheat the grill or broiler.
• Thread four skewers, starting with a bread cube, putting 6 pieces of bread and 5 pieces of sausage on each skewer. Brush very lightly with olive oil.
• Place the skewers on a very hot grill or four inches from the source of heat in the broiler, turning until the bread and the sausage are golden and crusty on all sides.

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE

Steps:

• Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
• Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
• Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
• Arrange skewers on platter. Serve with remaining bowl of glaze.
• * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

TUSCAN GRILLED CHICKEN, SAUSAGE, & SAGE SKEWERS

Steps:

• Make Rosemary-Garlic Oil by heating olive oil and garlic in a small saucepan over medium heat, stirring occasionally until garlic starts to bubble steadily, 3 to 4 minutes. Add the rosemary, remove from heat and let cool to room temperature. You can make this up to 5 days in advance. Store, covered, in refrigerator.
• Up to one day ahead and at least a couple of hours before serving, toss chicken in a medium bowl with 2 tablespoons of Rosemary-Garlic Oil, 1 teaspoons fresh rosemary, 1 teaspoons kosher salt, and 1/2 teaspoons freshly ground black pepper.
• Divide 1/2 cup of Rosemary-Garlic Oil into 2 small bowls (one for grilling, one fore serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto six 12" metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
• Grill the skewers, covered, until one side is browned and has good grill marks, about 4 minutes. Brush with some of the rosemary-garlic oil, flip and cook the other side until it, too, has good grill marks, about 4 minutes. Brush with more oil and flip again. COntinue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through but not overdone (check by slicing into a couple of the thicker pieces), about another 10 minutes.
• Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.

GRILLED ITALIAN SAUSAGE KABOBS

Steps:

• Mix pizza sauce, basil, and oil; reserve.
• Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
• Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
• Place olive on tip of each skewer.
• Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
• Heat remaining pizza sauce mixture to boiling; serve with kabobs.