Ingredients:
- 12 (12in) metal or bamboo skewers
- 1/4 cup olive oil
- 2 cloves garlic, crushed with press
- 1/2 tsp dried oregano
- salt & pepper
- 2 large onions (8 to 10 ounces each)
- 2 medium purple or green peppers
- 3 medium red peppers (4 to 6 oz each)
- 2lbs fully cooked kielbasa
1. If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
2. In a small bowl, combine oil, garlic, oregano, 1/8 tsp salt & 1/8 tsp paper. Let stand while you cut onions, peppers and sausages into 1 in chunks.
3. Thread peppers, 2 at a time & alternating with onion & sausage, onto skewers. Brush skewers with oil mixture.
4. Place on hot grill grate; cover & cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.
*you can cut the vegetables and sausage & thread them on skewers the day before serving. Place on a large platter cover & refrigerate.
Makes 12 servings. Each serving 325 cal, 12g protein, 10g carb, 27g total fat (9g sat), 2g fiber, 51mg cholesterol, 745mg sodium
