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Kick Kabobs Up a Notch

Break out the charcoal chimney and brush off the tongs – it’s time to fire up the grill and start cooking in the great outdoors. And one of the simplest ways to bring on the flavor is to skewer up some kickin’ kabobs.

Get everyone in on the action by letting them build their own customized kabobs. Set out dishes of colorful and zesty ingredients and let the culinary creation begin.

This menu is inspired by the sizzling flavors of your favorite fajitas – and it starts with a great turkey smoked sausage that is full of flavor with 60 percent less fat than beef and pork smoked sausage. Hillshire Farm Turkey Pepper Jack Smoked Sausage Links combine high quality cuts of lean turkey with delicious spicy pepper jack cheese flavoring to give your taste buds a kick.

For more great recipes, visit www.gomeat.com.

Fajita Turkey Pepper Jack Kabobs

Prep Time: 15 minutes | Cook Time: 15 minutes | Makes: 6 servings (1 kabob each)


1 package Hillshire Farm Turkey Pepper Jack Links

1/4 cup fresh lime juice

2 tablespoons chopped cilantro

1 teaspoon olive oil

1 teaspoon ground cumin

1 garlic clove, minced

1 green and red bell pepper, cut into 1 1/2-inch chunks

1 sweet onion, cut into 1-inch pieces

3 cups prepared brown rice


Cut each sausage into 5 slices. Combine lime juice, cilantro, olive oil, cumin and garlic in a small bowl. Pour mixture into a re-sealable plastic bag.

Add sausage, peppers and onions to plastic bag; re-seal bag. Refrigerate 1 hour.

Remove sausage and vegetables from marinade; reserving marinade. Thread sausage, peppers and onion onto 6 skewers, leaving a small space between each item.

Grill kabobs over medium heat, turning frequently for 10-15 minutes or until vegetables are desired tenderness and sausage is browned, brushing kabobs occasionally with reserved marinade. Serve over brown rice.

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