Grilled Breakfast Kebabs with Honey Mustard Dipping Sauce
Plain fat free Greek yogurt
2 Tbsp, yellow-variety
2 tsp, chopped
1 pinch(es), or to taste
Mild breakfast links turkey sausage
8 oz, cut in bite-size pieces
24 medium, cremini-variety
Fresh cherry tomato(es)
2 Tbsp, chopped (optional)
- If using wooden skewers, soak them in water for 30 minutes. Coat a grill rack with cooking spray. Close the grill lid, and heat the grill to medium-high (about 450°F).
- In a small bowl, whisk together the yogurt, mustard, honey, chives, and cayenne pepper; set aside until ready to serve.
- Onto 12 (8- to 10-inch) skewers, thread 2 sausage pieces, 2 mushrooms, and 2 tomatoes. Coat the kebabs with cooking spray. Arrange the kebabs on the grill rack. Close the grill lid and cook until grill marks appear and the kebabs are heated through, 3 to 4 minutes per side. Serve the kebabs with the sauce. Garnish with the parsley, if desired.
- Serving size: 2 kebabs and about 2 ½ tbsp sauce