Ever tried a sausage kabob before? Have you ever tried the best sausage kabob ever? Well here it is and it is so simple to make!     Ingredients 7 links of your favorite Kiolbassa Sausage flavor 4 Yucatan Gold Potatoes 1 Zucchini4 Bell Peppers 4 Corn on the Cob Extra Virgin Olive Oil Rosemary 2 Lemons Salt   Pepper 12 Metal Skewers

Directions

Turn stove on medium high and start the barbeque pit. Place 4 cups of water and a dash of salt in a pot and place it on the heating stove.  

While the water is heating, cut the potatoes into 1 inch cubes. Place the potatoes in the heated water and let cook for 15 minutes. While potatoes are cooking, cut the sausage links and bell peppers into bite sized portions, thinly slice the zucchini, and cut the corn into 1.5 inch pieces.   

When the potatoes are soft, but still firm, remove them from the water and place them on a paper towel. You can now start to slide all of the ingredients into even portions on the skewers. After each skewer is complete, rub some olive oil all over the kabob, season with salt and pepper, and lightly spread rosemary.  

Once the barbeque pit is at a good heat to grill (white and black coals and sporadic flames), place the kabob over the center of the grill. Give each side (4 sides) 3 minutes. After 6 minutes of cooking, squirt lemon juice on the kabobs. After twelve minutes total of cooking on the grill, the kabobs should be hot and ready to enjoy. This recipe goes great with fresh lemonade.   

Serves 6 (2 skewers per person)