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
- 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
- To make the dip, boil potatoes until fork tender, about 15 minutes. Drain.
- Add cooked potatoes, red peppers, lemon juice, harissa, paprika, salt and cumin to a food processor and blend until smooth.
- For the kebabs, whisk olive oil with vinegar, garlic, dill, salt and pepper in a small bowl to make a marinade.
- Quarter fennel and remove core, leaving enough intact to keep layers attached. Slice each quarter lengthwise into 3-4 wedges.
- Place cut fennel and zucchini in a large bowl and drizzle with balsamic mixture. Toss to coat.
- 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.
- 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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