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Serves : 4
Ingredients :
1 lb Lamb dinner sausage 500 g
1 1/2 sweet peppers, preferably green, red and yellow 1 1/2

Marinade:

4 tbsp white vinegar 20 ml
1 tbsp chopped parsley 15 ml
1 tbsp finely chopped fresh oregano 1/4 tsp (1 ml) crumbled dried 5 ml or
1 clove garlic minced 1
1/2 tsp ground cumin 2 ml
1/4 tsp salt 1 ml
1/4 tsp black pepper 1 ml
Dash Tabasco pepper sauce Dash
1/4 cup olive oil 50 ml
Directons :

Cut sausage into 1" (2.5 cm) slices or 5 pieces each. Stem and seed peppers; cut into 1" (2.5 cm) squares. Put sausage and peppers in sturdy plastic bag placed in small bowl.

Marinade:

In measuring cup, stir together vinegar, parsley, oregano, garlic, cumin, salt, pepper and Tabasco. Gradually stir in olive oil and pour marinade over lamb mixture. Squeeze bag to coat sausage well; close tightly and let sit at room temperature for a maximum of 1 hour. Or, refrigerate up to 8 hours, turning bag occasionally.

Reserving marinade, thread sausage and peppers alternately onto four sharp, long, oiled skewers. Place kabobs on greased grill about 4" (10 cm) from medium-hot coals or on medium-high for barbecue with controls. Grill 8 minutes, turning to cook all sides and brushing often with reserved marinade.