This is a perfect recipe for kids old enough to carefully handle skewers. It's not too messy, and the kabobs cook up in a snap and taste wonderful.—Janell Aguda, Joelton, Tennessee
- 12 cherry tomatoes
- 1 pound fully cooked smoked turkey sausage, cut into 1/2-inch chunks
- 2 medium green peppers, cut into 1-inch pieces
- 1 medium onion, cut into wedges
- Hot cooked rice
- Thread a cherry tomato onto six metal or soaked wooden skewers. Alternate the sausage, green pepper and onion pieces on skewers, ending with another tomato. Grill, uncovered, over medium-hot heat for 10-15 minutes or until meat is heated through and vegetables are tender. Remove meat and vegetables from skewers and serve over rice. Yield: 6 servings.
Originally published as Colorful Kabobs in Taste of Home June/July 1998, p14
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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