Grilled Skewered Sausages Recipes

GRILLED SAUSAGE SKEWERS

Steps:

• If using wooden skewers, soak eight in water for 15-30 minutes.
• Preheat your grill to medium high.
• Cut ends off zucchini. Using a vegetable peeler or mandolin, carefully slice lengthwise until you have several zucchini ribbons. Lay onto paper towel lined baking sheet and salt each piece well. Set aside letting them sit for at least 30 minutes turning occasionally. Wipe off excess water and salt.
• Brush grill with olive oil, and then grill the sausages until partially cooked, about 7 minutes, rotating while cooking. Remove from heat, tent and set aside to cool.
• Slice onion in half lengthwise and into four wedges. Cut the wedges in half crosswise if the onion is large and into smaller chunks roughly the same size as the other pieces going onto your skewer.
• Slice the cooled sausage into chunks about the same size as some of our skewered vegetables for even cooking.
• Whisk together olive oil, white wine vinegar, za'atar spice and a good pinch of salt and pepper.
• Alternate sausage with zucchini and onion on your skewers. Brush skewers with olive oil mixture and grill, turning every couple of minutes. Do this for another 7-10 minutes, brushing with olive oil until all used, to ensure your sausages are cooked through.
• Remove from grill and serve.

SAUSAGE-AND-PEPPER SKEWERS

Steps:

• Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
• Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
• Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
• Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
• Photography by Antonis Achilleos

GRILLED SKEWERED SAUSAGES

Steps:

• Prick the sausages in several places. Place in water to cover and simmer about 10 minutes. Drain and cut each into 5 pieces.
• Preheat the grill or broiler.
• Thread four skewers, starting with a bread cube, putting 6 pieces of bread and 5 pieces of sausage on each skewer. Brush very lightly with olive oil.
• Place the skewers on a very hot grill or four inches from the source of heat in the broiler, turning until the bread and the sausage are golden and crusty on all sides.