Tuesday, December 11, 2007
Hard to go wrong with kielbasa
--Grilled Kielbasa Kabobs with Pineapple
Grilled Kielbasa Kabobs with Pineapple
American Profile Hometown Recipes For the Holidays Copyright 2007
1 pound kielbasa sausage, cut into 22 pieces
18 whole mushrooms
1 large green bell pepper, cut into 18 cubes
2 medium zucchini, halved lengthwise and cut into 1-inch pieces (18 total)
One 20-ounce can pineapple chunks, drained, 18 pieces, reserving remaining chunks for later use
1/3 cup olive or canola oil
1½ tablespoons Dijon mustard
1 teaspoon lemon juice all I had was key lime juice
1 teaspoon soy sauce
Salt and black pepper
Brown rice or couscous
1. Preheat a grill or the broiler to high. I used my GF grill.
2. Thread six 12-inch skewers, alternating the sausage, vegetables, and pineapple. Combine the olive oil, mustard, lemon juice and soy sauce in jar. Season with salt and pepper. Secure the lid and shake to blend thoroughly.
3. Place the skewers on the grill rack and brush with half of the sauce. Cook for 6 minutes, turn, brush with the remaining sauce. Cook until browned, about 4 minutes.
I don't know why I bothered threading all of this stuff onto skewers. I really hate threading food onto skewers. I mean, it would be one thing if I had been presenting it to guests but we just took it off the skewers before we ate it. I could have toss everything in the sauce and tossed it all on the GF grill. Of course, I might have had trouble keeping it all from sliding off the grill. I REALLY want a Griddler. They don't slant, do they?
I loved the sauce, marinade or whatever this technically is. I enjoy practically everything with Dijon mustard, especially since I found a brand that I really like.
I used the pineapple juice in the brown rice along with some soy sauce and that went well with these kabobs.
Blast From The Past: Smoked Sausage Skillet from July 2007. Mmmm that had Dijon mustard in it too.
Question of the Day: Do you realize that Christmas is just two weeks away??!!!