Recipe by echo echo
Alternatively, you can use wood skewers that have been soaked in water for 30 minutes. Kabobs come off the skewers more easily if you coat the skewers with nonstick spray. Good with buttered baked potatoes or rice.
- 1⁄4 cup dark brown sugar
- 1⁄4 cup Dijon mustard
- 1⁄4 teaspoon hot pepper sauce (to taste)
- 1⁄4 teaspoon curry powder
- 12 ounces medium shrimp, peeled and deveined but tails left on
- 6 ounces kielbasa, halved lengthwise and cut into 1-inch thick pieces
- 1 medium yellow onion, cut into eighths then separated into 2-layer pieces
- 1 large bell pepper, cut into 1-inch squares (color of your choice)
Directions See How It's Made
- Combine first four ingredients (brown sugar through curry powder) in a bowl.
- Add shrimp and sausage and toss to coat.
- Thread 8 metal skewers alternately with shrimp, sausage, onion and pepper.
- Grill or broil 3 inches from heat source 3 minutes; turn and grill or broil 2 1/2- 3 minutes more (until shrimp are opaque and starting to curl).
- Two skewers = 1 serving; you can serve kabobs on the skewers or slide contents off onto plates.