Lemon and Thyme Sausage Kebabs
beef, mushrooms, corn, lemon juice, zucchini, garlic, thyme
Ingredients
8 beef sausages 2 corn cobs, cut into 3 cm slices (11/4 inch) 4 zucchini, cut into 3 cm slices (11/4 inch) 1 red capsicum, chopped 200 g button mushrooms (61/2 ounces) 8 wooden skewers Lemon Thyme Dressing1/2 cup olive oil 1/2 cup lemon juice 2 -3 garlic cloves, crushed 1 tablespoon fresh thyme leave sea salt, to taste fresh ground black pepper, to taste
Directions for Lemon and Thyme Sausage Kebabs Recipe
Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces. Boil, steam or microwave the corn and zucchini, separately, until they are just tender. To make the lemon dressing, whisk all the ingredients in a small jug. Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight. Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne. Drizzle with the reserved dressing.
Read the full directions on Food.com
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