Kabobs are a summer barbecue staple.

They are super easy to make and are a great way to get your kids to eat healthy and get involved in the kitchen. Simply form your own assembly line and allow your children to carefully place ingredients on the skewers.

Vegetarian kabobs are also a great way to make eating healthy fun. You can add any vegetables you like and make different kabobs at the same time, perfect for picky eaters. However, kabobs can start to stack on the calories and fat once you begin to add your meat. Sausage, for example, though full of flavor, adds 7+ grams of fat per 1-ounce serving. However, there is good news for all you sausage lovers. Switch your sausage for veggie protein sausage for the same delicious taste without the guilt or cholesterol and a tasty introduction into a vegetarian diet.

Vegartaian sausage is perfect for hoggies too, see the variation on this vegetarian recipe below.

Vegetarin Kabobs Recipe
Serves: 4

Ingredients

1 pkg vegetarian sausages

4 10-inch bamboo or metal skewers

12 baby red potatoes (about 1 ½ inches in diameter)

½ to 1 small sweet onion, cut into 3/4-inch wedges

Coarse ground black pepper to taste

 

Instructions

1. If using bamboo skewers, up to 30 minutes before grilling, soak skewers in water to prevent burning.

2. Beer-Mustard Sauce: Combine 1/4 cup stone-ground mustard, 2 tablespoons melted unsalted butter, 2 teaspoons dark molasses, and 1/4 teaspoon coarse-ground black pepper. Stir in 1/4 cup porter or nonalcoholic amber beer until foam subsides. (Don’t worry, the alcohol cooks off.) Makes about 3/4 cup. Prepare sauce; set aside.

3. Cook potatoes in lightly salted gently boiling water about 8 minutes or just until slightly tender. Drain and immediately rinse with cold or ice water. Drain again.

4. Preheat gas grill to medium-hot for direct grilling. Meanwhile, alternately thread potatoes, sausages, and onion pieces on the skewers, leaving 1/4 inch between pieces.

5. Grill kabobs, uncovered, for 8 to 12 minutes or until potatoes and onions are tender and sausages are hot, turning and brushing occasionally with beer-mustard sauce. Transfer kabobs to serving platter or dinner plates. Brush again with sauce. If desired, season to taste with pepper.

Recipe Variation
Smoked Sausage-and-Onion Hoagies: Prepare and grill kabobs as directed, except omit the potatoes and use the entire small sweet onion. At the end of grilling, lightly toast the insides of 4 split hoagie buns. Brush remaining sauce or additional stone-ground mustard on insides of buns. Transfer grilled vegetarian sausages and onions to the buns. This recipe is an easy way to sneak
vegetarian foods into your gameday parties. Makes 4 servings.

 

 

 

 

 

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