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Ingredients:
- 1 lb. Italian, garlic, or your favourite spicy Ontario Pork sausage
- 1 medium green, red or yellow pepper cut into squares
- 1 small zucchini thickly sliced
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1 tsp each dried oregano, basil, rosemary
- 1/2 tsp each red hot chili flakes, crushed dried mint leaves
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 16 mushroom caps (vegetables like onions or tomatoes can also be added)
Instructions:
- Cut sausage into 1" pieces and place in a large plastic bag with pepper and zucchini pieces.
- Combine remaining ingredients except mushrooms; pour into the bag. Seal bag and refrigerate 4 hours to overnight, turning bag over occasionally.
- Drain marinade into a small saucepan; bring to a boil and boil for 1 minute. Alternately thread pieces of marinated sausage and vegetables and mushrooms on long metal skewers.
- Barbecue kebabs over low heat until the sausage is cooked through and well browned, about 15 minutes (or in oven on broil for 12-15 minutes), basting frequently with the marinade to prevent the vegetables from burning.
- Serve over a mixture of wild and brown rice or wrap a generous slice of Italian bread around the kebab; slide out the skewer and eat as a hot sandwich.
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