Posted by: marthabernie | July 29, 2016

MUSTARDY GRILLED CORN & SAUSAGE KABOBS (and variations)

I found this recipe in Midwest Living magazine.  I don’t particularly care for kielbasa so I substituted chicken meatballs that I had made with caramelized onions:

MUSTARDY GRILLED CORN AND SAUSAGE KABOBS

Cut 2 large ears of sweet corn into eight 2-inch pieces.  Cut one large green sweet pepper into 1-1/2 inch pieces.  Cut one 14 oz package of kielbasa into 12 pieces.  Thread ingredients on four long metal skewers, alternating.  Whisk together 1/3 cup bottled Italian salad dressing and one tablespoon yellow mustard.  Brush on the kabobs.  Grill, covered, directly over medium-high heat for 8 to 10 minutes or until the vegetables are tender and charred, turning and brushing occasionally with the remaining dressing.  Serve straight off the grill.


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