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


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.


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.