Sausage Courgette Kebabs Food

SAUSAGE & COURGETTE KEBABS

Steps:

• Ask your grown-up helper to turn the oven to 200C/ 180C fan/gas 6. Cut the courgette and pepper into chunks with a knife or scissors (or ask your grown-up).
• Cut each sausage into 3 or 4 pieces with your scissors (or ask your grown-up to do this).
• Push the wooden sticks through the cherry tomatoes, peppers, courgettes and pieces of sausage in any order, making sure the pointy end is facing away from you.
• Brush your skewers with olive oil and put in a baking dish. Ask your grown-up helper to put them in the oven for 20 mins or until the veg are soft and the sausage cooked.

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.

SAUSAGE SQUASH KABOBS

Steps:

• In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl., On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. , On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.

LEMON AND THYME SAUSAGE KEBABS

Steps:

• Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
• Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
• To make the lemon dressing, whisk all the ingredients in a small jug.
• Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
• Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
• Drizzle with the reserved dressing.