Chicken sausage skewers
4
Points®
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 color. 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, divided (or less to taste)
Black pepper
¾ tsp, freshly ground, divided (or less to taste)
Olive oil
1 Tbsp, extra-virgin
Balsamic vinegar
1 tsp
Garlic
1 clove(s), finely chopped
Fresh basil
¼ cup(s), torn
Instructions
1
Preheat grill to medium-high or place ridged grill pan over medium-high heat.
2
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.)
3
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.
4
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.
5
Serving size: 2 skewers
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