Chicken Sausage Skewers
4
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
These skewers can be made in a flash, especially if you do the prep work ahead of time. You can assemble the dish through step 2 and refrigerate it up to 8 hours before cooking. Let the skewers come to room temperature while you prepare the grill or heat your grill pan. Serve over a bed cooked rice or pasta tossed with torn spinach for an extra pop of colour. If you don’t have metal skewers, you can use the wooden variety. To prevent the wooden skewers from burning, soak them in water for about 20 minutes before threading the ingredients onto them.
Ingredients
Cooked chicken sausage
12 oz, spicy Italian-variety, cut diagonally in 16 pieces
Yellow bell pepper
1 large, cut into 16 pieces
Red onion
1 small, cut into 16 thin wedges
Cherry tomatoes
16 medium
Table salt
¾ tsp(s), divided (or less to taste)
Black pepper
¾ tsp(s), freshly ground, divided (or less to taste)
Extra virgin olive oil
1 tbsp(s)
Balsamic vinegar
1 tsp(s)
Garlic
1 clove(s), large, finely chopped
Fresh basil
¼ cup(s), torn