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PREP TIME:
20 MINUTES

COOK TIME:
10 – 15 MINUTES

TOTAL TIME:
35 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 6-8 Serving

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For Cleanse Friendly Version: Omit Tomatoes & Peppers

Ingredients:

  • 2 Packs – 12 oz. Organic Chicken Sausage (Pre-cooked) – Sliced into Rounds – Recommend Bilinski Brand
  • 8 oz. Pack Mushrooms – Recommend Baby Portabella
  • 1 Medium Zucchini – Sliced into Rounds
  • ½ Medium/Large Green Bell Pepper – Cut into Pieces
  • ½ Medium/Large Red Bell Pepper – Cut into Pieces
  • ½ Pint Organic Grape Tomatoes
  • ½ Large Red Onion – Cut into Chunks

Marinade:

  • 4 TBSP Extra Virgin Olive Oil
  • 2 TBSP Stone Ground Mustard (or Spicy Mustard)
  • 2 TBSP Fresh Squeezed Lemon Juice
  • ½ Teaspoon Sea Salt
  • 2 TBSP Coconut Aminos
  • 3 TBSP Water
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Italian Seasoning
  • ½ Teaspoon Rosemary
  • ¼ Teaspoon Thyme

Instructions:

  1. Prepare the marinade by combining all marinade ingredients from olive oil to thyme into a small mixing bowl. Lightly stir with a whisk.
  2. Skewer all the sausage and veggies. Can either alternate sausage with veggies on skewer or put all meat on one skewer and veggies on a separate one.
  3. Place all skewers on a cookie sheet. Baste all sides with basting brush applying marinade to veggies and sausage.
  4. Pre-heat outside grill on medium heat. Place skewers carefully on grill and rotate skewers about every 3-4 minutes so each side has grill marks. Try not to overcook the meat or veggies.
  5. Carefully remove chicken & veggies from skewers and pour into serving bowl.
  6. Suggested Sides: Quinoa | Brown Rice | Gluten Free Pasta | Sweet Potato

*Try and use all organic ingredients if possible.