Kick Kabobs Up a Notch

MISSION, KS--(Marketwire - May 2, 2011) - (Family Features) Break out the charcoal chimney and brush off the tongs -- it's time to fire up the grill and start cooking in the great outdoors. And one of the simplest ways to bring on the flavor is to skewer up some kickin' kabobs.

Get everyone in on the action by letting them build their own customized kabobs. Set out dishes of colorful and zesty ingredients and let the culinary creation begin.

This menu is inspired by the sizzling flavors of your favorite fajitas -- and it starts with a great turkey smoked sausage that is full of flavor with 60 percent less fat than beef and pork smoked sausage. Hillshire Farm Turkey Pepper Jack Smoked Sausage Links combine high quality cuts of lean turkey with delicious spicy pepper jack cheese flavoring to give your taste buds a kick.

Here are some other ingredients you can use:

• Cherry tomatoes
• Pineapple and mango chunks
• Red, yellow and green peppers
• White and red onions
• Summer squash
• Eggplant
• Hillshire Farm Turkey Polska Kielbasa Smoked Sausage Links

Make some smokin' sides to go along with the main dish:

• Chipotle mayo or salsa for dipping
• Warm tortilla wraps
• Lime and cilantro rice
• Black bean and corn salad
• Grilled pineapple rings brushed with honey

To make the most of your kabob cooking, follow these tips:

• If you use wooden skewers, soak them in water for thirty minutes before threading them.
• Metal skewers should be lightly oiled or sprayed with non-stick cooking spray.
• Make sure all ingredients are cut into pieces about the same size.
• Marinate ingredients in the refrigerator to avoid food-borne bacteria.
• Think about threading meats and vegetables onto two skewers instead of one. This makes it less likely for the pieces to swing around the skewer and possibly break off.

For more great recipes for the grill and other meal occasions, visit www.gomeat.com.

Fajita Turkey Pepper Jack Kabobs

Cut each sausage into 5 slices. Combine lime juice, cilantro, olive oil, cumin and garlic in a small bowl. Pour mixture into a re-sealable plastic bag.

Add sausage, peppers and onions to plastic bag; re-seal bag. Refrigerate 1 hour.

Remove sausage and vegetables from marinade; reserving marinade. Thread sausage, peppers and onion onto 6 skewers, leaving a small space between each item.

Grill kabobs over medium heat, turning frequently for 10-15 minutes or until vegetables are desired tenderness and sausage is browned, brushing kabobs occasionally with reserved marinade. Serve over brown rice.

Nutrition per serving:
Serving size: about 1 kabob and 1/2 cup rice each,
Calories: 250, Fat: 8g, Saturated Fat: 2.5g, Cholesterol: 40 mg, Carbohydrates: 33g, Fiber: 4g, Sodium: 600 mg, Protein: 13g

Excellent Source of Vitamin C
Good Source of Iron