Lamb Sausage And Pepper Kabobs
| 1 lb | Lamb dinner sausage | 500 g |
| 1 1/2 | sweet peppers, preferably green, red and yellow | 1 1/2 |
Marinade:
| 4 tbsp | white vinegar | 20 ml |
| 1 tbsp | chopped parsley | 15 ml |
| 1 tbsp | finely chopped fresh oregano 1/4 tsp (1 ml) crumbled dried | 5 ml or |
| 1 | clove garlic minced | 1 |
| 1/2 tsp | ground cumin | 2 ml |
| 1/4 tsp | salt | 1 ml |
| 1/4 tsp | black pepper | 1 ml |
| Dash | Tabasco pepper sauce | Dash |
| 1/4 cup | olive oil | 50 ml |
Cut sausage into 1" (2.5 cm) slices or 5 pieces each. Stem and seed peppers; cut into 1" (2.5 cm) squares. Put sausage and peppers in sturdy plastic bag placed in small bowl.
Marinade:
In measuring cup, stir together vinegar, parsley, oregano, garlic, cumin, salt, pepper and Tabasco. Gradually stir in olive oil and pour marinade over lamb mixture. Squeeze bag to coat sausage well; close tightly and let sit at room temperature for a maximum of 1 hour. Or, refrigerate up to 8 hours, turning bag occasionally.
Reserving marinade, thread sausage and peppers alternately onto four sharp, long, oiled skewers. Place kabobs on greased grill about 4" (10 cm) from medium-hot coals or on medium-high for barbecue with controls. Grill 8 minutes, turning to cook all sides and brushing often with reserved marinade.