Wednesday, August 7, 2013

BBQ Veggie & Kielbasa Skewers

Has anyone else noticed that food tends to be that much more popular when presented on a stick? I'm not entirely sure if it's because it's easier to eat, it makes food cute, or what. Regardless, I've been on this bandwagon since I was little. Flinstones push-up pops, anyone?

To give our gluten-free tailgate (yes, that one, from June) a little oomph we decided on some kielbasa and veggie skewers. Since we weren't bringing a grill with us this time we decided these would be good even when prepped ahead of time and still give us a little BBQ feel.

One of my favorite things about skewers, or kebabs as you may call them, is that you can pretty much use whatever you want in assembly. I've used chicken, steak, pineapple, brussels sprouts... you name it. For these, we kept to the basics.

Buckle up folks, I'm about to tell you how to assemble food on a stick. Take notes.

Gluten-Free Tailgating Recipe (3/6)

BBQ Veggie & Kielbasa Skewers
1 red bell pepper 
1 green bell pepper
1/2 yellow onion
1 small zucchini
1 package kielbasa
1/2 C BBQ sauce (personal preference: Sweet Baby Rays)
Wood or metal skewers

Cube bell peppers, onion and zucchini into about 1" x 1" pieces. Cut kielbasa into 1" slices.

Assemble onto skewers. I cut our wood skewers in half to make them a bit more manageable and snack-like. Place 1-2 cooling racks on a baking sheet and spray with non-stick spray before placing assembled skewers side by side.

Brush skewers with BBQ sauce until thoroughly coated. 

Bake at 350* for 15 minutes. Brush with additional BBQ sauce if desired and bake for another 10-15 minutes, or until veggies and kielbasa have cooked through.

You could also pop these babies on a grill and they'd taste just as yummy, if not more so.

Favorite skewer ingredients?
I'm asking you because I need new ideas, duh.

Do you call them kebabs or skewers?
I've used both and tend to mix and match. Major points for consistency, Sarah. 

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