This weekend might be a sunny one, and since I don't have any major plans, I'm thinking of inviting some high school friends over for an ultra-chill dinner. It's so casual that I'm not exactly positive what I'll be serving yet, but one thing's for sure: I'll definitely be grilling some of these skewers. They're goofproof to make, portable, and contain the perfect ratio of crunchy, charred bell pepper to spiced, succulent pork sausage and sautéed spinach. They take a mere 15 minutes to cook through, so get your hands on the recipe after the jump.
- 8 hot or sweet Italian sausage links, quartered crosswise
- 1 green bell pepper, quartered lengthwise and halved crosswise
- 1 yellow bell pepper, quartered lengthwise and halved crosswise
- 1 sweet onion, quartered lengthwise and halved crosswise
- 1 large head garlic, separated into cloves and peeled
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- Two 1-pound bags frozen spinach, thawed and squeezed dry
- Thread the Italian sausage, bell peppers, onion and three-quarters of the garlic cloves onto 8 skewers. Brush the kebabs with 3 tablespoons olive oil; season with salt and pepper.
- Preheat an outdoor grill or grill pan to medium-high. Grill the kebabs, turning occasionally, until slightly charred, 12 to 15 minutes.
- Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining garlic cloves and cook for 1 minute. Add the spinach and cook, stirring, until warm, about 5 minutes; season with salt and pepper. Serve the kebabs with the spinach.
- Main Dishes, Pork
- North American