Polynesian Sausage Kabobs for 2 |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Here's a meal on a skewer with a unique twist. Pineapple, cantaloupe and peppers complement the sausage perfectly, shares Patricia Eggemeyer, Ellis Grove, Illinois. I frequently fire up the grill for these simple kabobs in summer. Ingredients:
1/4 cup lemon juice |
1/4 cup reduced-sodium soy sauce |
2 tablespoons water |
2 tablespoons honey |
1/8 teaspoon salt |
1/2 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1-1/2-inch pieces |
8 cubes fresh pineapple chunks (1-inch) |
12 cubes cantaloupe (1-inch) |
1 small green pepper, cut into 1-inch pieces |
Directions:
1. In a small bowl, combine the first five ingredients. Set aside half of the marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add sausage. Seal bag and turn to coat. Refrigerate for 3 hours.
2. Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread the sausage, pineapple, cantaloupe and green pepper.
3. Grill, uncovered, over medium heat for 8-10 minutes or until sausage is browned, basting frequently with reserved marinade and turning once. Yield: 4 kabobs.
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