Salt and Vinegar Russets

If you are going to have potato with dinner, you should be making this one!  Russets are best for this recipe but if they aren’t available use what you have. From Food and Drink Magazine Autumn 2016.

1.125 kg russet potatoes, about 4 large
1/4 cup olive oil
3 large garlic cloves, crushed but intact
1 tbsp salt
1/3 cup malt vinegar
coarse salt

• Scrub potatoes and prick in several places with a skewer.  Arrange in a a circle in microwave; microwave 10 minutes, turning once. or until a skewer can be easily inserted but encounters some resistance.  Cool until able to handle.
• Cut potatoes lengthwise so the halves are as flat as possible.   Using a sharp knife, score about 1/2 inch deep in a criss cross pattern about the same distance apart.  Do not slash skins.  Place in a glass or ceramic dish just large enough to hold them in a single layer. (do not use a metal pan).
• Microwave olive oil and garlic for 25 to 30 seconds or until hot.  In another container, add salt to vinegar; microwave 20 seconds or until hot.  Stir to dissolve salt; then mix oil and vinegar together.
• Lightly brush oil and vinegar mixture over potato slits.  Grill over low to moderate barbecue heat, starting skin side down for 5 minutes.  Brush slits again; immediately return to grill slit side down.  Grill another five minutes.  Continue brushing slits with more oil mixture as needed for another 5 minutes or until potatoes are golden brown.  Brush again before serving.
• Sprinkle potatoes with pinches of coarse salt.  SErve right away with grilled steaks, chops or chicken.  

Salmon Kabobs with Baby Bok Choy

A wonderful way to enjoy salmon!  The sauce is sweet and the bok choy flavourful.  I really enjoy cooking with sesame oil as it has a very distinctive flavour.  Serve with a side of rice or Quinoa.  From Canadian Living/The Barbecue Collection

4 tsp soy sauce
1 tbsp oyster sauce
2 tsp each lemon juice and sesame oil
1 top liquid honey
1/4 tsp hot pepper flakes
4 skinless salmon fillets, each about 170 g, quartered crosswise

BABY BOK CHOY
1 tbsp butter
1 shallot minced
2 tsp minced fresh ginger
1 clove garlic, minced
4 baby bok choy, halved lengthwise
1/4 tsp salt
1 tsp sesame oil

• In a shallow dish, mix together soy sauce, oyster sauce, lemon juice, sesame oil, honey and hot pepper flakes.  Add salmon, turning to coat; marinate for 10 minutes.
• Thread salmon onto skewers.  Grill, covered on greased grill over medium high heat, turning once, until grill marked and fish flakes easily when tested, 8 to 10 minutes.

BABY BOK CHOY

• Meanwhile in skillet (I use a cast iron), melt butter over medium high heat; sauté shallot, ginger and garlic for 1 minute.  Add bok choy, 1/4 cup water and salt; cover and steam for 2 minutes.  Uncover and cook until tender crisp, 2 to 3 minutes.  Drizzle with sesame oil.  SErve with salmon.

Ancho Turkey Waves

A different way to have turkey!  This is a nice blend of sweet and spicy.  From Canadian Living The BBQ Collection.

450 g Boneless Skinless Turkey Breast
2 tbsp vegetable oil
2 tbsp red wine vinegar
2 cloves garlic, minced
2 tsp ancho chili powder
1/2 tsp dried oregano
1/2 tsp salt
Pinch granulated sugar

• Slice turkey crosswise into 1/4 inch thick strips.  Mix together oil, vinegar, garlic, ancho chili powder, oregano, salt and sugar, toss with turkey until coated.  Cover and marinate, refrigerated for 2 to 6 hours.
• Thread into wave shoes on skewers.  Grill covered on greased grill over medium high heat turning once until no longer pink inside, about 6 minutes. 

Makes 4 main course servings.

Turducken Burgers

The Cajun holiday roast—a chicken stuffed inside a duck, stuffed inside a turkey—gets a summery burger twist (and no deboning of birds is required). Buy good-quality ground turkey and chicken and packages of the sliced, smoked and dried duck at a butcher shop or specialty food stores. If you can’t find the smoked and dried duck, you can use a smoked duck breast with the skin and most of the fat trimmed off and chopped fine for the burger patties. You may want to use grilled prosciutto slices for the topping instead of the duck breast, as duck breast won’t crisp up. For ease, if you prefer not to stuff and layer the patties, you can combine the ground turkey and chicken and chopped duck all together with the egg mixture and form mixed patties instead. The Cherry Barbecue Sauce is worth making from scratch as it sets off the burgers just perfectly. Sweet potato fries are a most suitable side dish, along with some grilled sweet peppers.  

Black Bean Sweet Potato Walnut Burgers

I really enjoyed these Veg Burgers and so did my 13 year old son!!  That was unexpected.  The recipe cooks these on a BBQ but I pan fried them in my cast iron pan as I was worried about them breaking up.  The patties crisp up nicely on the outside but stay moist inside.  From Food and Drink Summer 2015.

1 large sweet potato, about 1 lb (500g)
2 tbsp olive oil
3 cloves garlic, minced
3/4 cup vegetable broth
1 1/2 cups walnut halves
1 can (540ml) black beans, drained and rinsed
1 egg
1 tsp grated lime zest
1 tsp salt
1/2 tsp freshly ground pepper
3/4 cup quick cooking rolled oats or quinoa flakes
Oil fro frying
6 soft hamburger buns, split
Guacamole
Romaine lettuce leaves
Sliced tomatoes

• Preheat oven to 375F.
• Peel sweet potato and coarsely shred on the large holes of a box grater or with a shredding blade in a food processor.  You should have about 3 cups lightly packed.
• Heat oil in a large skillet over medium high heat.  Sauté shredded sweet potato and garlic for 2 minutes or until potatoes are wilted.  Add vegetable broth and bring to a boil.  Reduce heat, cover and boil gently, stirring occasionally for about 10 minutes or until soft.  Uncover and boil for about 1 minute or until any excess liquid has evaporated.  Transfer to a large bowl and let cool completely.
• Meanwhile, spread walnuts on a baking sheet and toast for about 8 minutes or until golden and fragrant.  Transfer to a bowl and let cool completely.  Chop walnuts in a food processor until fairly finely chopped.  Transfer half to a shallow dish for coating and set aside.
• Add half of the black beans, egg, lime zest, salt and pepper to remaining walnuts in food processor and puree until smooth.  Add to bowl with sweet potatoes.  Add remaining black beans and rolled oats and stir until combined.  Cover and refrigerate for at least 1 hour, until mixture is chilled and set or for up to 12 hours.
• Shape chilled mixture into 6 equal sized patties, making them about 3/4 inch thick.  Place on a baking sheet and cover and refrigerate until cooking up to 8 hours.
• To grill, preheat BBQ to medium heat.
• Press each patty into reserved ground walnuts to lightly coat each side.
• Place patties on oiled grill.  Grill for about 4 minutes or until bottoms are browned and crisp.  Carefully flip over and grill for 3 to 4 minutes or until browned and hot in the centre.  Alternatively to fry patties, heat a thin layer of oil in a large skillet over medium heat.  Fry patties in batches, turning once for 3 to 4 minutes per side or until crisp on the outside and hot in the centre, adjusting heat and oiling pan between batches.  Meanwhile, toast cut sides of buns.
• Spread Guacamole on bottom half of buns and top with lettuce and tomato slices, then burger patty.  Top with move guacamole and replace bun tops

Barbecued Sirloin Steak

Not much beats a great steak on the BBQ!  Here is a simple marinade to help that steak along.

2 cups canola or other vegetable oil
1 cup beer
3 cloves roasted garlic, mashed
2 tbsp chili powder
2 tbsp Dijon mustard
1 tbsp dry powdered mustard
1 tbsp cayenne
1 tbsp paprika
1 tbsp coarsely ground black pepper
One 14 to 15 oz sirloin steak

• Combine marinade ingredients.
• Lay steak in a shallow dish and pour the marinade over the meat, coating both sides.  Refrigerate for 4 to 12 hours.
• Set grill to medium hot and grill steak for about 5 minutes on each side for medium rare, or to your desired degree of doneness.
• Let steak rest on a cutting board for about 5 minutes.   Slice it crosswise against the grain.

Tequila -Lime Grilled Chicken Breast

Use a BBQ or choose to bake in the oven at 400F for 40 min.  This marinade is versatile and will work with just about anything other than red meat.  From Food and Drink Summer 2015.

MARINADE
1/3 cup gold tequila
1/2 cup dry white wine
1/2 cup freshly squeezed lime juice
1/2 cup extra virgin olive oil
1/3 cup agave syrup
1 tsp sea salt
1/2 tsp black pepper
4 cloves of garlic, finely minced or grated
1 sp onion powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika or chipotle powder

12 green onions, roots, papery skin and tough green tops trimmed
4 chicken breasts, skin on, bone in, for best flavour and moistness
Lime wedges for garnish

• In a non reactive container whisk together all marinade ingredients.  Add the green onions and chicken, skin side down; make sure its all well coated.  Cover and place in the fridge for a minimum of 4 hours to overnight (24 hours is best), turning the chicken over half way through.  Bring the chicken up to room temperature about an hour before you plan on grilling.
• Pre heat grill at medium low to medium - no higher or the skin will burn before the meat is cooked through.
• Place bone side down for the first half of the cooking time; about 10 minutes.
• When you are ready to flip the chicken put the green onions on the grill.  Keep a close eye on them, turning every so often.   They will be done when the chicken is done about 10 minutes.  You should see some charred bits.
• Flip the chicken over and grill for another 10 minutes, or until the juices run clear when pricked with a fork or a meat thermometer reads 160F at the breasts thickest point.
• While chicken is grilling, in a large skillet over medium heat bring the leftover marinade to a simmer and reduce by half about 15 minutes.  You should have about 1 cup dipping sauce.
• Set the cooked chicken aside to rest for about 5 minutes under a loose tent of tin foil.  Serve with salad.  Garnish with 3 grilled green onions each, fresh lime wedges and a side dish of the cooked, reduced marinade for dipping.

Serves 4

Caesar Turkey Brochettes

I have never BBQ’d celery before and it was a fun choice for this dinner.  Turkey, chicken or lean pork work for this dinner.

2 tbsp lime juice
2 tbsp vodka
1 tbsp sesame oil
3/4 tsp celery salt
1/4 tsp pepper
1 boneless turkey breast, skinned, or 4 turkey thighs, skinned and boned, cut into 1 1/2 inch cubes
2 ribs celery or banana peppers, cut into 1 1/2 inch chunks
1 red onion, cut into 1 1/2 inch chunks

BASTING SAUCE:
1/3 cup ketchup
3 tbsp oyster sauce
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce

• Mix together lime juice, vodka, sesame oil, celery salt and pepper; toss with turkey until coated.  Marinate for 30 minutes or covered and refrigerated, up to 8 hours.
• Alternately thread turkey, celery and red onion onto skewers.
• BASTING SAUCE: Mix together ketchup, oyster sauce, Worcestershire sauce and hot pepper sauce.
• Grill skewers, covered, on greased grill over medium heat, turning often and brushing with basting sauce during last 5 minutes until glad and turkey is no longer pink inside, about 18 minutes.

Makes 6 to 8 main course servings

Marmalade-Glazed Chicken Thighs

Orange Marmalade is a wonderful tart yet sweet glaze for grilled chicken thighs.  This can also be used for chicken breast if you prefer white meat or pork loin.  This recipe is from Canadian Living - The Barbecue Collection.

2 tbsp lemon juice
1 tbsp extra virgin olive oil
2 tsp chopped fresh rosemary
1 clove garlic, minced
1/4 fps each salt and pepper
8 boneless skinless chicken thighs, halved crosswise
2 tbsp orange marmalade

• Whisk together lemon juice, oil, rosemary, garlic, salt and pepper; toss with chicken until coated. Marinate for 15 minutes or covered and refrigerated up to 8 hours.
• Reserving any remaining marinade, thread chicken onto double pronged bamboo skewers or 8 pairs of soaked wooden skewers; brush with marinade.  Grill, covered on greased grill over medium heat, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.
• Meanwhile, microwave marmalade, covered, at high until melted, about 30 seconds. (or heat in small saucepan over low heat until melted.) Brush skewers with marmalade; grill, turning once for 1 minute.

Makes 4 main course servings

Chicken Bacon Brochettes

Because bacon makes everything better! This recipe is from Canadian Living - The Barbecue Collection.

2 tbsp vegetable oil
2 tsp Worcestershire sauce
1 tsp soy sauce
1/2 tsp malt vinegar or other vinegar
1/4 tsp pepper
450 g boneless skinless chicken breasts, cut into twelve 1 1/2 inch cubes
12 large mushrooms
2 tsp lemon juice
1/4 tsp salt
4 slices bacon, cut into thirds
4 green onions, cut into thirds

• Mix together half of the oil, the Worcestershire sauce, soy sauce, vinegar, and pepper; toss with chicken until coated.  Marinate for 20 minutes
• Meanwhile, toss together mushrooms, remaining oil, lemon juice and salt; let stand for 20 minutes.  Reserving remaining marinade, wrap each chicken cube in bacon; thread onto skewers alternately with mushrooms and green onions.
• Grill, covered on greased grill over medium high heat for 5 minutes.  Turn and brush with marinade.  Grill until chicken is no longer pink inside, 5 to 7 minutes.

Makes 4 main course servings.

Chicken Tikka

This chicken kabob has wonderful Indian flavours.  From Canadian Living - the Barbecue Collection.

1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup lemon juice
1/4 cup full fat plain yogurt
3 tbsp chopped fresh ginger
2 tbsp chickpea flour
8 cloves garlic, smashed
1 1/2 tsp salt
1 tsp ground coriander
1/2 tsp each ground cardamom, cayenne pepper, ground cumin, turmeric and pepper
1/2 tsp each ground mace and nutmeg (or 3/4 tsp nutmeg)
3 tbsp peanut oil or vegetable oil
4 boneless skinless chicken breasts, cut into 8 cubes each, or 12 boneless skinless chicken thighs, cut into 3 pieces each

GARNISH
1 small red onion, thinly sliced
1/2 tsp salt
1/4 cup lemon juice
Fresh cilantro sprigs

• In blender or food processor, puree together cilantro, mint, lemon juice, yogurt, ginger, chickpea flour, garlic, salt, coriander, cardamom, cayenne, cumin, turmeric, pepper, mace and nutmeg; mix in oil.  Toss with chicken until coated.  Cover and marinate, refrigerated, for 3 to 4 hours.
• GARNISH - Meanwhile, mix onion with slat; pour lemon juice over top.  Let stand for 30 minutes; drain.
• Thread chicken onto skewers, leaving about 1/2 inch between pieces.  Grill, covered, on greased grill over medium high heat, turning once, until no longer pink inside, 8 to 10 minutes.
• Garnish chicken with onion mixture and cilantro.

Chicken and Mango Kabobs

I love barbecuing kabobs, they are so versatile and a great way to incorporate veggies and fruit into a meal.  This is a tropical take on dinner with the mango, onion and red pepper. As always the trick with kabobs is to make sure everything is the same size so it cooks evenly.

1 tsp grated lime zest
1/4 cup lime juice
2 tbsp peanut oil or vegetable oil
3 cloves garlic, minced
2 tsp chili powder
1/2 tsp salt (I omit this)
1/4 tsp cayenne pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
2 top liquid honey
12 red or white pearl onions, or 1 small red or sweet onion, cut into 1 inch pieces
2 mangoes, cut into 3/4 inch cutes
1 sweet red pepper, cut into 3/4 inch pieces.

• Mix together lime zest and juice, oil, garlic, chili powder, salt and cayenne; toss half with chicken until coated.  Stir honey into remaining marinade; set aside.  Marinate chicken for 20 minutes or covered and refrigerated for up to 4 hours.
• Meanwhile in saucepan of boiling water, boil unpeeled pearl onions for 2 minutes; drain.  Slip off skins.
• Alternately thread mango and red pepper onto skewers; brush with half of the reserved marinade.  Alternately thread chicken and onions onto separate skewers.  Grill, covered on greased grill over medium high heat, turning once and basting with remaining honey marinade, until mango is softened and chicken is no longer pink inside, about 8 minutes.

Makes 4 main course servings.

Grilled Chicken Satays and Peanut Sauce

This is a really nice peanut sauce that goes well with chicken or pork.  I grilled outdoors but you could broil the satays if you do not have a bbq.

PEANUT SAUCE
1/3 cup smooth peanut butter
1/4 cup warm water
2 tbsp hoisin sauce
1 tsp fresh ginger, grated
2 tbsp seasoned rice vinegar
2 tbsp sodium reduced soy sauce
1 tsp sesame oil
1/2 tsp Asian garlic chili paste or sauce

CHICKEN SATAYS
boneless, skinless chicken breast 750g
2 tbsp sodium reduced soy sauce
2 tsp sesame oil
2 tsp fresh ginger, grated
1 large clove garlic, grated

• Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
• PEANUT SAUCE:  In a bowl, whisk together peanut butter, water and hoisin sauce until smooth.  Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined.  Cover and refrigerate until ready to serve.
• Using a chef’s knife, cut chicken crosswise into thin slices about 1/4 inch thick and place into a large bowl.  Add soy sauce, sesame oil, ginger and garlic; stir to coat well.  Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
• Thread chicken onto small soaked skewers.  Place on greased grill over medium high heat turning once for about 6 minutes or until no longer pink inside.  Serve with peanut sauce.

Wasabi Sesame Grilled Chicken

I absolutely love the flavour of Wasabi and the sesame flavoured chicken really accents it well.

3 tbsp sodium reduced soy sauce
1 tbsp sesame oil
1 tsp fresh ginger, grated
1/2 tsp wasabi powder or paste
750 g boneless skinless chicken breast
1 cup sticky rice
2 cups vegetable broth
2 tbsp fresh cilantro or parsley, chopped
1 tsp toasted sesame seeds

WASABI SAUCE
1/4 cup light mayonnaise
3 tbsp rice vinegar
1 small clove garlic, minced
1/4 tsp wasabi powder or paste

• Wasabi sauce:  in a bowl, whisk together mayonnaise, vinegar, garlic and wasabi powder.  Cover and refrigerate until ready to use.
• In a large resealable bag, mix together soy sauce, sesame oil, ginger and wasabi powder.  Add chicken, close bag and move around to coat evenly.  Refrigerate for at least 1 hour or up to 8 hours.
• Place chicken on greased grill over medium heat and grill for about 12 minutes turning once or until no longer pink inside and thermometer reads 77C.  Let stand 5 minutes before slicing
• Meanwhile in a saucepan bring rice and broth to boil,  reduce heat to low, cover and cook for about 20 minutes or until rice is tender and broth is absorbed.  Stir in cilantro.
• Divide rice among 6 plates and top with sliced chicken.  Drizzle with wasabi sauce and sprinkle with sesame seeds.

Teriyaki Turkey Burgers

I love a good burger and they are always best from home.  Lately I have been foregoing the bun as part of my desire to lower carbs…they are still delicious.  This is a nice change from the usual ground beef burger.  Don’t forget to grease your grill before barbecuing.

750 g ground turkey
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1/4 cup thick teriyaki sauce
3 green onions, finely chopped
1/4 cup toasted sesame seeds
1/2 cup dry bread crumbs
1/2 cup light mayonnaise
1 tsp wasabi paste

• In a large bowl, combine ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds and bread crumbs.  Shape into 6 burger patties.  Broil or grill burgers 4 to 6 inches from the broiler or over medium high coals for 10 to 12 minutes, turning once.
• Meanwhile mix together mayonnaise and wasabi paste; spread on 6 lightly toasted burger buns
• Place cooked turkey burgers in buns.  Serve with sliced cucumber and watercress or arugula

Lemon Chicken Kabobs

A nicely flavoured meal that is easy to prepare.  Switch up the pepper for your favourite grilled vegetable!

2 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, pressed or minced
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
450 g boneless skinless chicken breasts, cut into 1 inch cubes
1 sweet green pepper or 2 banana peppers, cut into 1 inch pieces

• Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated.  Marinate for 15 minutes or covered and refrigerated up to 1 day.
• Alternately thread chicken and green pepper onto skewers.  Grill, covered on greased grill over medium high heat, turning occasionally until chicken is browned and no longer pink inside about 12 minutes.

Makes 4 main course servings.

Chicken Teriyaki Skewers

Chicken thigh meat is tender and juicy, don’t tell the kids the other meat is liver…they will never know or omit them and double the chicken thighs.  Freeze left over teriyaki sauce for later use.

225 g boneless skinless chicken thighs, cut into bite size pieces
1 bunch green onions, cut into 1 1/2 inch pieces
225 g chicken livers

QUICK TERIYAKI SAUCE:

1/2 cup soy sauce
1/3 cup mirin
2 tbsp granulated sugar
2 tbsp sake
2 slices fresh ginger
1 tbsp cornstarch

Quick Teriyaki Sauce:  In saucepan; bring soy sauce, mirin, sugar, sake, ginger and 3/4 cup water to boil.  Reduce heat and simmer until reduced to about 1 cup, about 10 minutes.  Whisk 2 tbsp cold water with cornstarch; add to pan and cook, stirring, until thickened.  Discard ginger.  Let cool

Alternately thread chicken and half the onions onto 4 skewers.  Repeat with livers and remaining onions.

Grill covered, on greased grill over medium high heat, turning halfway through and brushing with about half of the teriyaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers.  Brush with more teriyaki sauce, if desired.

Makes 4 main course servings.

Teriyaki Turkey Burgers

A bit of a switch from your regular burger.

750 g ground turkey
2 garlic cloves, minced
 tbsp fresh ginger, grated
1/4 cup thick teriyaki sauce
3 green onions, finely chopped
1/4 cup toasted sesame seeds
1/2 cup dry bread crumbs
1/2 cup light mayonnaise
1 tsp wasabi paste

• In a large bowl, combine ground turkey, garlic, ginger, teriyaki sauce, green onions, sesame seeds and bread brumes.  Shape into 6 burger patties.  Broil or grill burgers 4 - 6 inches from broiler or over medium high coals for 10 to 12 minutes, turning once.
• Meanwhile, mix together mayonnaise and wasabi paste; spread on 6 lightly toasted burger buns.
• Place cooked turkey burgers in buns.  Serve with sliced cucumber and watercress or arugula.

Ginger Soy Chicken Skewers

We eat a lot of chicken at our home and this is certainly a different way to prepare it.  Ginger and soy are great flavour partners and using chicken thighs keeps the meat moist.

1/4 cup sodium reduced soy sauce
4 tsp granulated sugar
4 tsp sesame oil
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1/4 tsp hot pepper flakes
8 boneless skinless chicken thighs, quartered
1 sweet onion, quartered
8 green onions, cut into 1 1/2 inch pieces

• Mix together soy sauce, sugar, sesame oil, garlic, ginger and hot pepper flakes until sugar is dissolved; toss with chicken until coated.  Marinate for 20 minutes.
• Separate sweet onion quarters into pieces 3 layers thick.  Toss together sweet onion, green onions, chicken and marinade until coated.  Alternately thread chicken, onion and green onions onto skewers.
• Grill, covered, on greased grill over medium heat, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes.

Makes 4 main course servings.

Sweet and Tangy Sausage Pepper Kabobs

Sausage is always great on the BBQ but I had never thought about putting it on a skewer.  This is an easy and delicious recipe for a great dinner.  From Canadian Living/The Barbecue Collection.

450 g mild Italian sausages, cut into 24 pieces
2 Cubanelle peppers, seeded and cut into 32 pieces (I could not find these so I substituted sweet peppers)
1 Sweet red pepper, seeded and cut into 32 pieces
1 red onion, cut into chunks
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 1/2 tsp packed brown sugar
1/2 tsp each salt, pepper and dried oregano

Alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion onto 8 metal skewers.

Whisk together oil, vinegar, sugar, salt pepper and oregano; brush half over skewers.

Grill, covered, on greased grill over medium high heat, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

Makes 4 main course servings.