Sausage Squash Kabobs Recipe

Sausage Squash Kabobs Recipe
Sausage Squash Kabobs Recipe photo by Taste of Home
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Sausage Squash Kabobs Recipe

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Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. —Lisa Malynn Kent, 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 zest
  • 1 pound smoked 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 zest in a small bowl.
On eight metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze.
On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 10-16 minutes or until vegetables are tender and sausage is heated through, turning and basting frequently with glaze. Yield: 4 servings.
Originally published as Sausage Squash Kabobs in Light & Tasty December/January 2003, p13

Nutritional Facts

2 kabobs: 385 calories, 7g fat (2g saturated fat), 71mg cholesterol, 1491mg sodium, 58g carbohydrate (40g sugars, 3g fiber), 22g protein.

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  • 1 pound small red potatoes
  • 1 tablespoon water
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon grated orange zest
  • 1 pound smoked 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 zest in a small bowl.
  2. On eight metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze.
  3. On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 10-16 minutes or until vegetables are tender and sausage is heated through, turning and basting frequently with glaze. Yield: 4 servings.
Originally published as Sausage Squash Kabobs in Light & Tasty December/January 2003, p13

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