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Sausage Kebabs

Posted on 31 July 2017

A tasty combination of salty and spicy, these Sausage Kebabs are a great quick meal that is satisfying either alone or with a side dish. We recommend serving it with our corn salad. Either way, this is a great picnic dish without too much fuss. If serving along, we recommend a light red wine such as Veglio Dolcetto d'Alba, a great pairing with grilled vegetables.



  1. Pre-cook the sausages by boiling them for about 20 minutes. This will cut down on grilling time and ensure they are cooked through. If using wooden skewers, now is a good time to soak them in a little water.
  2. While the sausages are cooking, roughly chop the zucchini, pepper, and red onion to the proper size to fit on a shish-kebab skewer.
  3. Mix the Migliarese Lemon Infused Extra Virgin Olive Oil and Gran Cucina Genovese Pesto until well combined.
  4. Toss the vegetables in the olive oil/pesto mixture.
  5. Preheat the grill.
  6. Once the sausages are cooked, slice them into bite-size pieces to match the size of the chopped vegetables. 
  7. Assemble the kebabs by alternating the vegetables and sausages on the skewer.
  8. Grill until nice lines appear on the vegetables and sausages and the vegetables are tender.

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