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Italian Sausage Kebabs

June 2008
Italian Sausage Kebabs

by 6 people

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Grilling for a crowd? Serve the kebabs in crusty Italian rolls for a grab-and-go snack that makes it easy to mingle.

Makes: 4 servings

Prep: 20 mins

Cook: 15 mins

Ingredients
  • 8 hot or sweet Italian sausage links, quartered crosswise
  • 1 green bell pepper, quartered lengthwise and halved crosswise
  • 1 yellow bell pepper, quartered lengthwise and halved crosswise
  • 1 sweet onion, quartered lengthwise and halved crosswise
  • 1 large head garlic, separated into cloves and peeled
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 2 1 pound bags  frozen spinach, thawed and squeezed dry
Directions
  1. Thread the Italian sausage, bell peppers, onion and three-quarters of the garlic cloves onto 8 skewers. Brush the kebabs with 3 tablespoons olive oil; season with salt and pepper.
  2. Preheat an outdoor grill or grill pan to medium-high. Grill the kebabs, turning occasionally, until slightly charred, 12 to 15 minutes.
  3. Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining garlic cloves and cook for 1 minute. Add the spinach and cook, stirring, until warm, about 5 minutes; season with salt and pepper. Serve the kebabs with the spinach.
Tip Smart move
  • Soak garlic cloves in boiling water for easy peeling.