Sausage Kebabs with Smoky Pepper Dip

This tasty opener comes together in a flash and can be eaten barbecue side while the next course heats up.

Makes: 6 servings
Free of: gluten and all top allergens


Smoky Pepper Dip

  • 1 small Yukon gold potato, peeled and quartered
  • 4 (jarred) roasted red peppers
  • 1 tbsp lemon juice
  • 2 tsp harissa
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp ground cumin

Sausage Kebabs

  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tbsp fresh dill, finely chop dill
  • 1/2 tsp salt
  • Black pepper, to taste
  • 1 large head fennel
  • 2 small zucchini, sliced into 1/4-inch thick rounds
  • 3 smoked gluten-free, allergy-safe Italian sausages (about 12 oz), diagonally cut into 3/4-inch thick slices


  1. To make the dip, boil potatoes until fork tender, about 15 minutes. Drain.
  2. Add cooked potatoes, red peppers, lemon juice, harissa, paprika, salt and cumin to a food processor and blend until smooth.
  3. For the kebabs, whisk olive oil with vinegar, garlic, dill, salt and pepper in a small bowl to make a marinade.
  4. Quarter fennel and remove core, leaving enough intact to keep layers attached. Slice each quarter lengthwise into 3-4 wedges.
  5. Place cut fennel and zucchini in a large bowl and drizzle with balsamic mixture. Toss to coat.
  6. Thread a sausage slice onto a metal or soaked bamboo skewer, followed by a zucchini slice, then fennel. Repeat the alternating process until all meat and vegetables are threaded onto 6 skewers. Reserve the leftover vegetable marinade.
  7. Preheat grill over medium-high heat. Place skewers on grill, periodically brush with reserved marinade and cook until vegetables are crisp-tender and sausage is heated through, about 6 minutes per side. Serve hot with pepper dip.

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