Turkey Kielbasa Kebabs with Peppers and Fennel

Turkey Kielbasa Kebabs with Peppers and Fennel Recipe
Photo: Kate Sears; Styling: Lynn Miller
Flavorful Turkey Kielbasa Kebabs with Peppers and Fennel are perfect for serving a crowd at a cookout. Mix up the kebabs by swapping kielbasa for turkey sausage in a few different flavors, such as sun-dried tomato, andouille and spinach-feta. Put different flavors on each skewer so everyone gets a variety.

Yield:

Serves 8

Recipe Time

Prep: 30 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 262
Fat 14 g
Satfat 3 g
Protein 24 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 71 mg
Sodium 988 mg

Ingredients

1/4 cup olive oil
1 clove garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons lemon juice
Salt and pepper
2 pounds turkey kielbasa, cut into 2-inch pieces
2 red bell peppers, stemmed, seeded, cut into 1-inch pieces
2 yellow bell peppers, stemmed, seeded, cut into 1-inch pieces
2 large fennel bulbs, trimmed, cut into 1-inch pieces

Preparation

1. Make marinade: Combine oil, garlic, thyme, lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Add kielbasa, bell peppers and fennel and toss to coat.

2. Preheat gas grill on high heat for 10 to 15 minutes with lid closed. Make kebabs: Leaving some space between each item and alternating, thread kielbasa, bell peppers and fennel onto 8 long or 16 short metal skewers.

3. Oil grill. Place kebabs on grill, reduce heat to medium-high and close lid. Grill for 5 minutes, then turn kebabs, close lid again and grill until vegetables are slightly charred and softened, about 5 minutes longer. Transfer to a platter to serve.

June 2012
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