Ingredients
1 small red onion
1 zucchini
500g chipolata sausages
approx. 16
8 cherry tomatoes
2 tsp olive oil
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 bamboo skewers
- 1 oven tray
- 1 baking paper
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Peel onion and slice into 8 wedges. Cut zucchini into 8 thick rounds. Thread a wedge of onion and a round of zucchini onto 8 bamboo skewers.
- Next, thread 2 chipolatas, bending them so the skewer pierces both ends of each sausage. Finally, top with a cherry tomato.
- Lay the kebabs on an oven tray lined with baking paper. Brush or drizzle over olive oil and season well.
- Bake for 20 minutes, turning halfway through to ensure they are browned all over.
- Serve with salad and some tomato sauce or chutney on the side.
Notes
Tip
You could cook these on the barbecue if you prefer. It would be best to soak the skewers for 20 minutes in water if you are going to cook these on the barbecue so the skewers don’t catch alight.
Variation
Choose whatever veggies you like for these kebabs. Capsicum, eggplant or sweet corn on the cob would all be great.
