My theme this week should have been “what do we do when it’s too windy to grill”. I’ve had quite a few posts on my backup plans for dinner when the grill won’t stay lit in the gales of wind we often have here up North. We should probably look into putting up a wall to block some of the winds so that we could grill more often. Our summers are very short here and we’d like to enjoy them as much as possible!
Meanwhile, another derailed dinner resulted in an oven adventure with sausage kabobs. I had some lovely yellow cherry tomatoes, a couple of red sweet bell peppers and a loop of sausage to use. I soaked a handful of bamboo skewers and set to work preparing what would be the contents of the skewers. Although I’d had hopes of grilling them, oven roasting was almost as good.
I cut 1 1/2 red bell peppers into chunks. I wanted them partially cooked before skewering. I knew from past experience that they take a bit longer than the sausage and tomatoes to soften. I didn’t want them super soft, just fork tender.
I heated a nonstick skillet over medium high heat and added a drizzle of oil. I put the pepper chunks into the skillet, sprinkled salt and pepper, and let them brown a bit. I stirred them occasionally until I thought they were starting to soften.
I sliced up the polska kielbasa into 1/2″ pieces and was ready to starting skewering. I started with a slice of sausage, then a piece of sausage followed by a cherry tomato. I repeated until the skewer was full. I reserved an inch or so on each end of the bamboo skewer for handling.
I’d already placed a sheet of foil on a baking sheet and laid the skewers on the foil as I finished them. I had 7 full skewers when I was done.
Into a preheated 400°F oven they went and I set a timer for 20 minutes. At 20 minutes they were very lightly browned so I let them go another 10 minutes. They were nicely browned and ready to eat after the additional 10 minutes. You might want to eyeball them and let them roast until your desired doneness.
I served the kabobs with some oven roasted buttery spiralized beets. So much roasted goodness! We enjoyed the skewers almost as much as if they had been grilled. Simply skewering them made them just a bit more fun on a day when the weather again refused to cooperate with my plans for dinner!
- 1# ring sausage (I used a polska kielbasa)
- 1 1/2 sweet red bell peppers; cut into 1″ chunks
- cherry tomatoes
- bamboo skewers
Preheat oven to 400°F.
Sauté pepper chunks in a skillet with a drizzle of oil over medium high heat. Stir often until browned and just beginning to soften. Remove from heat and cool to touch.
Skewer a slice of sausage, a cherry tomato and a piece of pepper. Repeat until skewer is full, leaving 1″ on each end for handling.
Continue to fill skewers until ingredients are all used.
Place finished skewers on foil covered pan and place in oven. Set timer for 20 minutes. Roast longer if more browning is desired.