Sunday, July 19, 2009

Grillin' & chillin' with summer kabobs

The summer is my favorite food season for many reasons; seasonal fruits & veggies abound and best of all it's grilling season!

During the warm months, I am constantly taking the heat out of my kitchen and to the grill. Throwing summer dishes together on the grill are not only quick & simple, but the flavor is unmatchable.

On the way home from the beach, we stopped at one of many farm stands en route and picked up a car load of fresh, local produce. Among the bunch, fresh corn and summer squash came together to make last night's dinner.

Grilled Italian Sausage Kabobs & Corn (makes 4 kabobs)
  • 1/2 lb sweet Italian sausage in cases, cut into 1" sections
  • 2 medium summer squash, cut into 1" slices
  • 2 red onions, cut into small wedges (*see tip)
  • 1-2 T canola oil
  • Ears of corn, shucks and silk removed
  • Butter
  • Salt & pepper
You will also need:
  • Grill
  • Foil
Heat grill to medium-high.

Wrap corn in 10" pieces of foil and place on grill. Turn often for a total cooking time of 12-15 minutes.

In the meantime, thread kabobs on metal skewers or wooden skewers that have been soaked in water for 20 minutes. Alternate onion, sausage, and squash on length of skewer.

Brush kabobs with oil and grill for 10-12 minutes, turning often.

Remove corn and discard foil. Brush with butter and sprinkle with salt & pepper to taste. Serve along side of kabobs for a satisfying & simple summer meal!

You can also cut the corn in the cob into 1" thicknesses and thread on the skewers to make this an all-in-one kabob!

*Tip- for easier-to-handle onion wedges, cut only the hairy part of the root off, leaving the part that holds the onion together in tact. Cut onion lengthwise through the root so it will hold each wedge together so the onion is easier to thread & grill.


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