I think I mentioned this during hot dog week, but we do a lot of grilling in the summer. We love to be outside with the animals enjoying the nice weather. This year has been a little colder than expected but we still love to grill.
Another good thing about grilling is that Jim mans the grill. We love to do kabobs with lots of different meats, but sausage is probably one of the easiest for us. I can buy it ahead and then we can use it without whatever vegetables we have on hand.
Speaking of vegetables I haven't had any sweet corn yet this year. I think that we most definitely need to get some and grill it this weekend. There is nothing better than home grown Michigan sweet corn in the summer. Yum!
So I'm going to randomly tell you about my beach glass. Why you may ask? Well I'm hoping that it will give me motivation. I've been collecting some beach glass from each of our trips to the beach this summer. I have a good collection from our beaches in this area and some from our stay in Florida.
I would like to create a piece of art with this beach glass. I have the frame sitting here empty for the local glass that I want to use... I'm thinking I need to keep the Florida glass separate.
So why am I telling you about my beach glass... well its motivation. If I tell you I'm going to do something I will do it and then possibly show you :) I have to say it worked on the office. I'm not actually sure I would have finished if I hadn't mentioned it on the blog and on Facebook.
Now back to food and today's recipe. This is the recipe for sausage kabobs. We made four kabobs and we had enough for dinner and lunch one day for Jim.
1 package of sausage
2-3 large peppers or 10 or so mini peppers
1/2 onion (I used a red sweet onion)
1/4 cup vegetable oil
1 tsp paprika
1/2 tsp white pepper
1/2 tsp garlic powder
1/4 tsp salt
Cut up the sausage and the vegetables and assemble them on to the kabob skewers. We like to mix it up and have some with lots of meat (those are for Jim). Some that are about half and half with a few more veggies (those are for me). Plus some that are mostly veggies (those are for both of us).
Next mix up the ingredients for the seasoning in a small bowl. It doesn't really matter what order and the measurements don't have to be exact. You just have to make sure everything is mixed together well.
Heat up the grill to medium high heat.. Jim seasoned the racks first and then placed the kabobs on the grill. He then seasoned the kabobs with his secret sauce. Yes this recipe really is all Jim.
Turn the kabobs 90 degrees after 3 minutes and re-season the kabobs. Repeat this two more times. So each side of the kabob should get 3 minutes of grill time and should be re-seasoned.
Eat and Enjoy!
This recipe was originally posted on Laura's Baking Talent.
If you like this recipe you may also enjoy
Grilled Zucchini and Summer Squash
Mexican Hot Dogs