Brushing the turkey sausage and vegetable kabobs with Italian seasoned butter before grilling keeps them moist and flavorful.
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1/2 red onion, cut into 12 wedges
3 small green, red, and yellow peppers, each cut into 12 pieces
1 pound smoked turkey sausage, cut into 12 pieces
4 ears corn-on-the-cob, cooked, each cut into 3 equal pieces
1/2 cup Land O Lakes® Butter, melted
2 teaspoons dried Italian seasoning
Heat gas grill to medium or charcoal grill until coals are ash white.
Alternately thread onion, green pepper, red pepper, yellow pepper, sausage and corn onto 12 (6-inch) metal skewers.
Combine butter and Italian seasoning in bowl. Brush each kabob with butter mixture.
Place kabobs on grill. Grill, basting with remaining butter mixture and turning frequently, 8-10 minutes, until heated through.
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