"This recipe is also having a moment in my dinner rotation right now because it’s easily adaptable to whatever you have in the fridge. "
Ingredients
1 package al fresco Roasted Garlic Chicken Sausage, sliced
2 bell peppers, cut into 1 in. pieces
2 cups of mushrooms
1 zucchini, sliced
olive oil for drizzling
salt and pepper to taste
1/2 cup greek yogurt
half of a lemon, juiced
1 tbsp Dill, minced
1 tbsp Parsley, minced
1 tbsp Chives, minced
1 clove of garlic, minced
Couscous or rice, for serving
Directions:
- 1Prepare kabobs by threading sausages and veggies onto skewers. Drizzle with olive oil and salt and pepper.
- 2Heat grill to medium-high heat and grill kabobs for about 8-10 minutes, rotating every couple of minutes.
- 3Prepare yogurt sauce by combining Greek yogurt, lemon juice, herbs and minced garlic. Season with black pepper.
- 4When sausages are browned and veggies are softened, remove from grill. Serve over couscous or rice.
