Grilled Turkey Sausage & Veggie Kabobs + a Giveaway!

THIS GIVEAWAY IS NOW CLOSED.

Grilled Italian turkey sausage and vegetable kabobs on top of spaghetti with lemon and pepper.

One of the best parts of summer time in Park City is the many outdoor concerts each week. Wednesdays, Thursdays, Saturdays and Sundays we can choose from a different local venue to spend time outdoors listening to live music. Sometimes we’ll buy food onsite but more often than not, I prepare something from home to take with. Usually a basket full of grab and go snacks, salads and easily portable items since we’re running from our blanket to the stage, visiting with friends and chasing little ones.

Last week we had every intention of doing our regular Wednesday concert at Deer Valley but Mother Nature had different plans. It was cool and windy with a good chance of rain. Great for my vegetable garden but not so great for dining al fresco. Instead of going to the concert, we opted to stay home. A good call considering we were still in our pajamas at 3 in the afternoon. It doesn’t happen often around here but a day in pj’s is a good thing. We spent the entire day reading books, watching tv and putzing around the house.

It seems like these so called “lazy” days are when I do some of my best work. And by that, I mean the lazy days are often my days off when I’m cooking without an agenda. No recipe development, no cooking for the blog, no catering, just straight up doing my thing. Cooking because I want to, because we have to eat and coming up with something based on what is in my fridge and pantry. This is dinner is result of what I’m talking about.

Instead of grilling sausages and cutting up fresh vegetables and making a dip to take to the concert, I put the two together and made something a little different. Not wanting to spend time in the rain in my pajamas (yeah, I know, I’m a wuss), I busted out my new indoor grill and went to work in a dry environment where no one cares where you wear pj’s all day. The kids helped me in the kitchen, the mr and I poured a glass of wine and when we sat down for dinner as a family, missing the concert wasn’t even a second thought.

The next day, I had two kabobs leftover and some pasta the kids hadn’t eaten the night before. I dressed the warmed up spaghetti with fresh lemon juice, a drizzle of olive oil, a pinch of salt and a heavy hand of freshly ground black pepper. What was meant to be a humble lunch of leftovers turned out to be one my favorite things I’ve eaten in ages. The kabobs are great on their own but if you happen to have some leftover pasta, I highly suggest you go that route. Just don’t hire my three year old to help you bounce the light. He’s easily distracted…

And now for the giveaway!!

Hamilton Beach was kind enough to supply me with an indoor 3 in 1 grill/griddle to test out and use for my family (which I love!) and they are giving one lucky reader one too! I love the versatility of the grill/griddle and it’s perfect for small grilling projects and my go to for making saturday morning pancakes!
To enter the giveaway, I’ll you have to do is tell me your favorite (easy) meal to grill in the comment section below. You can win extra entries by following Mountain Mama Cooks on Pinterest, Twitter or Facebook and doing the same for Hamilton Beach. You can find them on Pinterest, Twitter and Facebook as well. Just leave a separate comment below telling me you follow! Giveaway is open to US residents only and will end on Sunday, August 18th at 12:00p MST. Good luck!

Grilled Turkey Sausage & Veggie Kabobs + a Giveaway!

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Ingredients

For the Kabobs:

• 2 links cooked Italian turkey sausage, cut into 1/4-inch slices
• 1 bell pepper, cut into 1/2-inch pieces
• 1 medium zucchini cut into 1/4-inch pieces
• 1/2 pint cherry tomatoes
• 2 tablespoons olive oil
• garlic powder, onion powder, dried oregano, kosher salt, black pepper to taste

For the Pasta:

• 8 oz cooked spaghetti
• juice from 1/2 lemon
• 1–2 tablespoons olive oil
• kosher salt and black pepper to taste

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Instructions

To make the Kabobs:

1. In a large bowl, toss the cut up sausages, bell pepper, zucchini and cherry tomatoes with olive oil and a healthy sprinkling of garlic powder, onion powder, dried oregano, kosher salt and black pepper.
2. Skewer the sausage and vegetables onto 4 wooden skewers.
3. Heat the indoor grill to 400F degrees. Cook the skewers, turning frequently, until golden on each side and cooked through, about 15 minutes total.
4. You can serve them as is or over pasta.

To make the Pasta:

1. Reheat the cooked spaghetti and season with kosher salt and black pepper. Dress pasta with juice of 1/2 lemon and a tablespoon or two of olive oil. Divide between two bowls and top with sausage and vegetables from kabobs.

Hamilton Beach supplied me with the grill/griddle but, as always, thoughts and ideas are all my own. I only work with companies and products that I happily use in my own home!