BBQ sausage and vegetable kebabs
Average rating:
Coated in a mustard and honey glaze, these barbecued sausage and vegetable kebabs also taste great cooked on a griddle pan.
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Makes: 12
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Soaking the skewers beforehand stops them from burning during cooking.
- Drizzleof oil
- 12 thin sausages
- 1 red onion, peeled and cut into small wedges
- 1 yellow, 1 red and 1 green pepper, de-seeded and cut into chunks
- 2 cherry tomatoes
- 2tbsp honey
- 2tbsp wholegrain mustard
- 8tbsp olive oil
- Salt and pepper
- 12 mini skewers
Method
- Soak the skewers in water for a minimum of 30 mins before using to prevent from burning.
- Pre-heat the BBQ or griddle pan until hot.
- Heat a little oil in a frying pan and cook the sausages for 10-12 mins turning frequently until browned all over. Remove from the pan and cut in half.
- Thread a piece of sausage onto a skewer and alternate with the red onion wedges, pepper chunks and cherry tomatoes, using two sausage pieces per skewer. Continue this with all the skewers alternating the vegetables and sausages as you choose.
- Mix the honey, mustard and oil together in a small bowl and season with salt and pepper. Brush the marinade over the kebabs and then barbecue or grill for 8-10 mins, turning halfway through cooking, until the vegetables are softened.
- Remove from the heat and serve at once.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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