Italian Garlic Sausage & Potato Kabobs

with zucchini & bell pepper

This is simply a German meal on a stick. With Italian Seasoning. Made in America. I have seen the idea of using sausages in kabobs and I thought it was ingenious. How superbly simple! It’s possibly my German heritage showing through, but if there are sausages, then I always seem to want potatoes along with them, so I figured why not put the potatoes on a stick along with the sausages?

So I did. I tossed the potatoes in a garlicky olive oil mixture seasoned with Italian seasoning, then pre-cooked the potatoes in the microwave so they were mostly done before putting them on the grill. This is necessary mostly because the sausages are already pre-cooked and the other veggies cook so quickly.

Then pop them on the grill till the zucchini and pepper are perfectly tender, the sausage is heated through and the potatoes have crisped up a bit. A perfect meal on a stick!

Italian Garlic Sausage & Potato Kabobs with Veggies

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

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• 2 Tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 – 2 cloves garlic, peeled and chopped fine
• 2 medium red potatoes
• 2 small zucchini
• 1 yellow or red bell pepper, cut into chunks
• 4 low-fat sausages, cut into chunks (I used a habenero cheese chicken sausage)
• Other veggie options: chunks of red onion, cherry or grape tomatoes

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Instructions

1. In a small bowl, combine the olive oil, seasoning and garlic and let sit for at least 15 – 30 minutes for the garlic to infuse into the oil. Fire up the grill.
2. Chop the potatoes into 8 pieces each and toss them in half the garlic oil. Put them in a microwave safe bowl and sprinkle with Red Robin seasoning (or your favorite seasoning) and fresh ground pepper. Microwave on high for 2 minutes. Stir. Microwave again for 2 minutes. Test the potatoes with a fork–if they are not starting to get tender, microwave a little longer.
3. Next, toss the zucchini and bell pepper with the rest of the garlicky oil and sprinkle with Red Robin seasoning.
4. Thread the sausages, potatoes, zucchini and bell pepper onto metal skewers (or wooden ones that have been pre-soaked). Set the kabobs on the grill and let them cook, turning a few times (with a protective glove on your hand) to make sure all the sides get fully cooked. Remove from the grill and serve while hot.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Gluten Free Friday, Weekend Potluck and Simple Supper Tuesday.