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Italian Sausage, Pepper & Onion Kabobs with Pesto Mayo

Total Time: 50 minutes • Serves: 6

2 pounds Schnucks Signature Italian sausage links, cut into 2-inch pieces
1 package (16 ounces) Schnucks whole white mushrooms, stems removed
2 green bell peppers, cut into 1½-inch pieces (about 2 cups)
1 large onion, cut into 1½-inch pieces (about 2 cups)
1 1/2 cups Schnucks Italian dressing, divided
12 (10-inch) bamboo or metal skewers
3/4 cup Schnucks real mayonnaise
1/3 cup refrigerated basil pesto
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. Prepare outdoor grill, half for direct grilling over medium-high heat and half for indirect grilling. Place sausage in large zip-tight plastic bag. Place mushrooms, peppers and onion in separate large zip-tight plastic bag. Pour ½ cup dressing into each bag; seal bags, pressing out excess air. Refrigerate 15 minutes.

2. Meanwhile, soak skewers (if using bamboo) in water 15 minutes. In small bowl, with whisk, stir mayonnaise and pesto until well combined. Cover and refrigerate until ready to serve. Makes about 1 cup.

3. Remove sausage and vegetables from marinade; discard marinade. Alternately thread sausage, mushrooms, bell peppers and onion onto skewers. Sprinkle kabobs with salt and black pepper. Place kabobs on hot grill rack over direct heat; cook, uncovered, 8 minutes, rotating kabobs a quarter turn every 2 minutes.

4. Transfer kabobs to indirect heat; cook, covered, 12 to 16 minutes longer or until internal temperature of sausage reaches 160°F, basting occasionally with remaining ½ cup dressing and rotating kabobs a quarter turn every 3 to 4 minutes. Serve kabobs with Pesto Mayo.

Each serving: about 768 calories, 73 g total fat (33 g saturated), 95 mg cholesterol, 1718 mg sodium, 23 g carbohydrate, 2 g fiber, 8 g sugars, 22 g protein