Make these Creole-flavored kabobs by grilling pieces of turkey tenderloin, smoked sausage and okra on skewers and sprinkling with Creole seasoning.
Southern Living OCTOBER 2008
1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350° to 400° (medium-high). Thread turkey, smoked sausage, okra, and bell pepper alternately onto skewers, leaving 1/4 inch between pieces; sprinkle with Creole seasoning.
3. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 18 minutes or until done, turning every 6 minutes.
Creole Chicken-and-Sausage Kabobs: Substitute 1 1/2 lb. skinned and boned chicken breasts for turkey. Proceed with recipe as directed.
Go to full version of