Who doesn’t love a good shish kabob? Seriously, everything is cooked on the stick… it’s the perfect meal, right?! Ha. Well today is the first day of spring and I couldn’t wait to fire up the grill. Hubby is attending some dinner tonight so I thought it would be a fun dinner for the kids. Plus, today is Farmer’s Market day so I stocked up on lots of fresh, delicious veggies and from my favorite Mennonite farmers – I got fresh hot Italian turkey sausage. This meal is not only economical, but so good!
If you’ve never made shish kabobs, this post is for you! First you need your metal or wood skewers. Wood skewers can be found at your local grocery store! Metal and wood are also available at your local kitchen specialty stores like Williams Sonoma, Crate and Barrel or Sur la Table.
If you opt for wood, like I do, make sure you soak your sticks in water (completely submersed) for about 2 hours. This will prevent the wood from burning on the grill. Then you want to cut up your veggies of choice and meat to approximately the same size so that it all cooks in the same amount of time. Skewer alternating veggie/meat etc. This time I used zucchini, red and orange peppers, onions and turkey sausage. You can also prepare these ahead of time and soak in a marinade for 4-24 hours. Vegetarian option… just stack your favorite veggies. Cherry tomatoes work great too!
Grill and flip as necessary to achieve even cooking. I served on a bed of organic quinoa. Yum!
— Knead to Cook