Thursday, September 21, 2006

Turkey-Sausage Kebabs

These were YUMMY and super-easy.

Serves 4
Per kebab: 218 cal, 11 g fat, 2 g fiber
from WWM Sep/Oct 2006

1/4 cup RF balsamic salad dressing
1 T chopped fresh oregano
1 large garlic clove, pressed
1/4 tsp freshly ground pepper
3 sweet Italian turkey-sausage links (about 3/4 lb), cut crosswise into 12 pieces
12 fresh or dried bay leaves
1/2 red onion, cut into 12 pieces
1 large bell pepper, any color
1 large zucchini, cut crosswise into 8 pieces

1. Line the broiler pan with foil. Spray the broiler rack with nonstick spray and preheat the broiler. If using wooden skeweres and/or dried bay leaves, soak them in water 30 minutes.

2. Meanwhile, combine the dressing, oregano, garlic, and ground pepper; set aside.

3. Alternately thread the sausage, bay leaves, red onion, bell pepper, and zucchini on 4 skewers. When threading the sausage, go through the casing sides, not through the cut ends. Place the kebabs on the broiler rack and brush with half the dressing mixture. Broil the kebabs 5 inches from the heat, 6 minutes. Turn, brush with remaining dressing, and broil until the sausages are cooked through, 6-7 minutes longer. Discard the bay leaves before eating.

1 comment:

Ruth Rachel Vendsel said...

p.s. The picture above was taken before the kebabs had been brushed with dressing or broiled.