Grilled sausage & summer vegetable kebabs

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PREP TIME

15 min

Makes

6 kebabs

* PLUS Grilling Time: 10 minutes
Grilled sausage & summer vegetable kebabs

Andreas Trauttmansdorff


Ingredients

  • 170-mL jar marinated artichoke hearts
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 4 green onions
  • 12 grape or cherry tomatoes
  • 4 Italian sausages
  • 6 large skewers
  • 1/2 cup barbecue sauce
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 to 1 tsp Tabasco sauce

Instructions

  • Oil grill and heat barbecue to medium-high. Pour artichokes and marinade into a bowl. Cut peppers and onions into 1-inch (2.5-cm) pieces and stir in with tomatoes. Slice sausages into 1-inch (2.5-cm) pieces.
  • Alternately thread sausages and vegetables onto skewers. Save artichoke marinade. Barbecue kebabs, covered, turning and basting often with marinade, until sausages are firm when pressed, from 10 to 15 minutes. Meanwhile, in a small bowl, stir barbecue sauce with Dijon, honey and Tabasco until evenly mixed. Serve with kebabs.

Nutrition (per serving)

  • Calories
  • 222,
  • Protein
  • 11.7 g,
  • Carbohydrates
  • 12.2 g,
  • Fat
  • 14.7 g,
  • Fibre
  • 2.2 g,
  • Sodium
  • 680 mg.

For an entertaining take on sausages, try these colourful kebabs loaded with bright peppers, marinated artichokes and tomatoes.