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Lamb Sausage And Pepper Kabobs
| 1 lb |
New Zealand Spring Lamb dinner sausage |
500 g |
| 1 1/2 |
sweet peppers, preferably green, red and yellow |
1 1/2 |
Marinade:
| 4 tbsp |
white vinegar |
20 ml |
| 1 tbsp |
chopped parsley |
15 ml |
| 1 tbsp |
finely chopped fresh oregano 1/4 tsp (1 ml) crumbled dried |
5 ml or |
| 1 |
clove garlic minced |
1 |
| 1/2 tsp |
ground cumin |
2 ml |
| 1/4 tsp |
salt |
1 ml |
| 1/4 tsp |
black pepper |
1 ml |
| Dash |
Tabasco pepper sauce |
Dash |
| 1/4 cup |
olive oil |
50 ml |
Cut sausage into 1" (2.5 cm) slices or 5 pieces each. Stem and seed peppers; cut into 1" (2.5 cm) squares. Put sausage and peppers in sturdy plastic bag placed in small bowl.
Marinade:
In measuring cup, stir together vinegar, parsley, oregano, garlic, cumin, salt, pepper and Tabasco. Gradually stir in olive oil and pour marinade over lamb mixture. Squeeze bag to coat sausage well; close tightly and let sit at room temperature for a maximum of 1 hour. Or, refrigerate up to 8 hours, turning bag occasionally.
Reserving marinade, thread sausage and peppers alternately onto four sharp, long, oiled skewers. Place kabobs on greased grill about 4" (10 cm) from medium-hot coals or on medium-high for barbecue with controls. Grill 8 minutes, turning to cook all sides and brushing often with reserved marinade.
Yield: 4 servings.
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