July is turning out to be a beautiful month. OK, it’s a little cool for July but, personally, I like it that way. Anything other than the torrentially rainy and gloomy June we just had has to be viewed as a perfect month weatherwise.
It’s finally feeling like we may have a summer. We’ve come out of hibernation and are anxious for fun activities that take us out of the house. We’re outdoors more frequently and later into the evening. It feels so good.
Who wants to be in the kitchen in front of a hot stove in the summer? Not me. I want a good meal but an easy one. These Mediterranean Kabobs are just that—easy. For lunch, for dinner, even as an appetizer.
Grilled Mediterranean Kabobs
GF fully cooked chicken sausage
Frozen, thawed artichoke hearts
Red, yellow, or orange bell pepper
Large, pimento stuffed, green olives
Tip: The vegetables may be available in your grocer’s salad bar— making this an even easier meal to prepare.
Cut the chicken sausages into one inch chunks, artichoke hearts in half, and peppers into slices and then 1 to 1 1/2 inch pieces. Slide the vegetables, green olives and chicken sausages onto water soaked wooden skewers. Alternate chicken sausage and vegetables until each skewer is about 2/3 of the way full. When you’re done with each place it in the bottom of a large baking dish. Once complete sprinkle with Italian dressing (your favorite or oil, vinegar, salt and pepper will work just fine). Twirl each kebob around until it is fully covered with the dressing.
Place the kabobs on the grill until heated through and the sausages are sporting some nice seared grill marks. Serve immediately with your favorite summer salads.
NOTE: I like Al Fresco All Natural Sweet Italian Style Chicken Sausage. They are gluten-free and fully cooked.