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Garlic Prawns (Gambas al Ajillo) |
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| Course : |
Tapas |
| From: |
HungryMonster.com |
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Ingredients:
| 1/2 |
pound |
Fully cooked Smoked Sausage, cut into 1-1/2 inch pieces |
| 1/2 |
pound |
Fully cooked Bratwurst, cut into 1-1/2 inch pieces |
| 1/2 |
pound |
Fully cooked Thuringer or Summer Sausage, cut into 1-1/2 inch pieces |
| 10 |
medium |
Pineapple chunks, drained |
| 1 |
medium |
Red Delicious Apple, cut into wedges |
| 1 |
medium |
Summer Squash/Zucchini, cut into 1 inch pieces |
| 2 |
small |
Onions, parboiled, cut into wedges |
| 4 |
medium |
Firm Plum or Cherry Tomatoes, halved |
| 5 |
medium |
Whole Mushrooms |
| 1 |
medium |
Small Green and Red Bell Pepper, cut into 1-1/2 inch squares |
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---Lemon Pepper Marinade/Sauce |
| 3/4 |
cup |
Olive Oil |
| 3 |
Tablespoon |
Red Wine Vinegar |
| 1/3 |
cup |
Fresh Lemon Juice |
| 2 |
Teaspoon |
Grated Lemon Rind |
| 1 |
Clove |
Garlic, minced |
| 2 |
Tablespoon |
Sugar |
| 1/2 |
Teaspoon |
Thyme |
| 1/4 |
Teaspoon |
Fresh ground Pepper |
| 1/2 |
Teaspoon |
Salt |
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Preparation:
In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a
wire whisk until well blended. Add sausage pieces and coat well, turning
with a spatula. Marinade in refrigerator at least 1 hour, turning
occasionally. Preheat grill. Alternate sausage with fruit and vegetables on
skewers in as attractive fashion. Place kabobs on grill; brush generously
with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush
with marinade. Serve immediately when hot. |
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