Sausage Squash Kabobs Recipe

Publisher Photo

Sausage Squash Kabobs Recipe

Be the first to add a review
Publisher Photo
Expect a crowd to gather around the grill when these flavorful kabobs are cooking! Lisa Malynn Kent's recipe takes a healthy turn with turkey kielbasa, potatoes, squash and zucchini on the skewer. "The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies," she notes from North Richland Hills, Texas.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound small red potatoes
  • 1 tablespoon water
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon grated orange peel
  • 1 pound reduced-fat turkey kielbasa, sliced 1/2 inch thick
  • 2 small yellow summer squash, sliced 1/2 inch thick
  • 2 small zucchini, sliced 1/2 inch thick

Directions

In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high for 6-8 minutes or until tender; drain and set aside. For glaze, combine the honey, mustard and orange peel in a small bowl.
If grilling kabobs, coat the grill rack with cooking spray before starting the grill. On eight metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until vegetables are tender and sausage is heated through, basting frequently with glaze and turning once. Yield: 4 servings.
Originally published as Sausage Squash Kabobs in Light & Tasty December/January 2003, p13

Nutritional Facts

2 each: 379 calories, 7g fat (2g saturated fat), 51mg cholesterol, 1361mg sodium, 63g carbohydrate (0 sugars, 7g fiber), 19g protein.

  • 1 pound small red potatoes
  • 1 tablespoon water
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon grated orange peel
  • 1 pound reduced-fat turkey kielbasa, sliced 1/2 inch thick
  • 2 small yellow summer squash, sliced 1/2 inch thick
  • 2 small zucchini, sliced 1/2 inch thick
  1. In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high for 6-8 minutes or until tender; drain and set aside. For glaze, combine the honey, mustard and orange peel in a small bowl.
  2. If grilling kabobs, coat the grill rack with cooking spray before starting the grill. On eight metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until vegetables are tender and sausage is heated through, basting frequently with glaze and turning once. Yield: 4 servings.
Originally published as Sausage Squash Kabobs in Light & Tasty December/January 2003, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSausage Squash Kabobs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review