Saturday, August 06, 2005

Recipe for Chicken Sausage, Zucchini, and Red Pepper Kabobs

I'm currently out of the country traveling in Turkey and Kenya, so replies to comments may be delayed until I return home. If you'd like to see my pictures from the trip, you can do that by following me on Instagram or Twitter.

In 2009 I posted World's Easiest Zucchini and Sausage Kabobs, which is an updated version of this recipe with photos and step-by-step instructions. I am removing this post so the recipe doesn't come up twice in search engine results, but you can click the link above to see the updated version.)


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2 comments:

  1. Kalyn, I wanted to comment on this since surprisingly there are none yet. I just made this and it was amazing! I used Bistro Sensations Habanero with Monterey Jack Cheese chicken sausage from Walmart, and it was so good - just a touch of spicy that gave it an extra kick. I also didn't have time to marinate the veggies, so I brushed them with olive oil and sprinkled a little Mrs. Dash Garlic & Herb seasoning on it. Lastly, I don't have metal skewers, so I used wooden, but brushed them with olive oil before putting anything on them, so this helped. Thanks for the recipes!

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  2. Chelsea, glad you liked it! I think there are some comments on the updated post, but this was in the very early days when no one read the blog!

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I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

I've recently changed my comment settings so people can comment without signing in, but you will need to check the box to show you're a live person, and comments on older posts won't show up until I publish them. Thanks for understanding!

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