Grilled Sausage Antipasto Style Kebabs

🧂 Ingredients

• 3 Parmesan Chicken Sausage Links
• 3 Hot Italian Sausage Links
• 8 Slices of Prosciutto
• 1 pint Cherry Tomatoes
• 2 Red Peppers

  chopped in to 1-2” pieces
• 1 Small Yellow Onion
• 1 can Artichoke Hearts

  quartered
• 1 Jar

  Pepperoncini Peppers, drained
• 1 tbsp. Italian Seasoning
• 1 tsp Salt
• 2 tbsp. Olive Oil
• Skewers

  soaked in water for 20 minutes

Instructions

• 1 Begin by boiling the sausages covered in water for 10 minutes so they are fully
  cooked through prior to grilling. Drain the water and allow them to cool before
  cutting.
• 2 While the sausages are boiling, soak the skewers in water to prevent them from
  burning on the grill and prepare to prep the veggies.
• 3  Largely dice the pepper and onions, drain the liquid from the artichokes and
  pepperoncini peppers, and leave the tomatoes whole. Combine all your veggies
  into a large mixing bowl and add the oil, salt, and Italian seasoning. Mix by
  hand thoroughly.
• 4 Once the sausages are cool enough to handle, divide them into 4 pieces each.
  Make an assembly line and skewer the sausages, veggies, and prosciutto onto each
  stick. I was able to get 3 pieces of sausage onto each skewer and made 8 skewers
  total. This may vary slightly depending on how you cut your vegetables.
• 5 Preheat the grill to medium heat and set it for both direct and indirect
  cooking.
• 6 Begin by placing the skewers over direct heat and rotate every few minutes until
  the sausages are full browned. This should happen fairly quickly because they
  are fully cooked.
• 7 In order to cook the veggies fully without charring all your food, move the
  skewers to the indirect side of the grill (not over a flame). Close the lid and
  allow them to cook for 5-6 more minutes or so or until the veggies are al dente.
• 8  Place the skewers on a platter for serving or remove them from the sticks and
  place in on large serving bowl. 

Nutrition Info