Grilled kebabs can be fun, and kids in particular seem to like them. Assembling food on the skewers is a great way to get the kids involved in cooking, especially boys who like anything that’s similar to a sword. Just be sure to supervise. The skewers are sharp.
Speaking of skewers, there are two types. Metal and wooden (or more likely bamboo). Wooden skewers need to be soaked in water so they don’t burn. I soaked mine for at least half an hour, but as you can see they did still burn. Except for one which actually caught on fire, they were mostly blackened on the outside but still sturdy. Soaking for a couple of hours works better.
For these kebabs I used smoked sausage, but any gluten-free fully cooked sausage would work, such as Applegate Sweet Italian Sausage. I love combining apples and onions and they complement the sausage well along with red bell pepper.
- ⅔ cup apple juice
- 2 Tablespoons mustard
- ¼ cup honey
- 1 Tablespoon corn starch or arrowroot starch
- 14 ounces Smoked sausage
- 3 Gala apples
- 1 large yellow onion
- 1 large red bell pepper
- Soak your skewers if they are wooden.
- Wisk together the apple juice, mustard, honey and cornstarch in a small sauce pan. Heat and stir until boiling. Reduce heat and boil for one minute. Remove from heat and let cool.
- Remove the casing from the sausage and cut into one inch slices.
- Core the apples and cut into eighths.
- Cut the onion and pepper into 1 – 2 inch slices.
- Assemble the foods on the skewers.
- Place on the grill for about 4 minutes each side. Brush with glaze and grill a few minutes more, turning once.