Sausage Squash Kabobs
TAKES: 20 min. • MAKES: 4 servings
Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives them a lovely sheen.
—Lisa Malynn-Kent, North Richland Hills, TX
1 lb. small red potatoes 1 Tbsp. water 1/2 cup honey 1/4 cup Dijon mustard 1/2 tsp. grated orange zest 1 lb. smoked turkey kielbasa, sliced 1/2 in. thick 2 small yellow summer squash, sliced 1/2 in. thick 2 small zucchini, sliced 1/2 in. thick
1. In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high power for
6-8 minutes or until tender; drain and set aside. For glaze, combine the honey, mustard and orange zest in a bowl.
2. On eight metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze.
3. On an oiled grill rack, cook kabobs, uncovered, over medium heat or broil 4 in. from the heat for 10-16 minutes or until vegetables are tender and sausage is heated through, turning and basting frequently with glaze.
PER SERVING 385 cal., 7g fat (2g sat. fat), 71mg chol., 1491mg sod., 58g carb. (40g sugars, 3g fiber), 22g pro.