Chicken Sausage Skewers
Cooked chicken sausage(s)
12 oz, spicy Italian-variety, cut diagonally in 16 pieces
1 large, cut into 16 pieces
Uncooked red onion(s)
1 small, cut into 16 thin wedges
Fresh cherry tomato(es)
¾ tsp(s), divided (or less to taste)
¾ tsp(s), freshly ground, divided (or less to taste)
Extra virgin olive oil
1 clove(s), large, finely chopped
¼ cup(s), torn
- Preheat grill to medium-high or place ridged grill pan over medium-high heat.
- Alternate pieces of sausage, bell pepper, and onion and tomatoes on each of 8 skewers. (If using wooden skewers, soak in water at least 20 minutes to prevent charring.)
- Lightly coat skewers with nonstick spray; sprinkle skewers all over with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Grill skewers, turning occasionally, until sausage is browned and vegetables are tender, 12−15 minutes. Transfer to platter.
- In small cup, combine oil, vinegar, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; brush dressing evenly over skewers and sprinkle with basil.
- Serving size: 2 skewers