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Prep time
30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Grilling highlights everything I love about summer: juicy meats, fresh produce, and all of my favorite people gathered around waiting for all of those things to be done cooking so they can eat. In order to get my friends and family fed as quickly as possible, I turn to skewers. They’re easy, portable (so important for cruising around the backyard or floating in the pool, if you dare), and instantly make any summer table spread look put together.
—Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with Zatarain’s® Smoked Sausages. To shop their smoked sausages and more, stop by Kroger, Walmart, and Food Lion locations nationwide. —The Editors
Ingredients
- For the skewers:
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2 tablespoons
olive oil, divided, plus more if needed
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2
packs Zatarain’s Cajun Style Smoked Sausage, cut into 2-inch-thick pieces
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3
peaches, pitted and cut into 2-inch-thick pieces
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2
bell peppers, deseeded and cut into 2-inch-thick pieces
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2
yellow summer squash, cut into 2-inch-thick pieces
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2 teaspoons
kosher salt
- For the creamy chimichurri:
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1/2 bunch
fresh flat-leaf parsley
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1 bunch
fresh cilantro
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1/4 teaspoon
crushed red pepper flakes
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1
lemon, zested and juiced
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1/2 teaspoon
red wine vinegar
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1/4 teaspoon
ground cumin
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3 tablespoons
Greek yogurt
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1/2 tablespoon
olive oil, plus more if necessary
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Kosher salt, to taste
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Cracked black pepper, to taste
Directions
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If using wooden skewers, soak your skewers for at least 30 minutes before using (or overnight).
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Heat your grill to 450°F. Brush the grill with 1 tablespoon olive oil.
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Assemble the skewers using a pattern of sausage, peach, pepper, and 2 pieces of squash, then repeat until you’ve filled each skewer. Once assembled, transfer to a sheet pan and brush with the remaining olive oil; season with salt.
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Grill the skewers, turning occasionally, until the vegetables are charred and tender on all sides, about 9 to 13 minutes.(You may have to do two batches, depending on grill size.) If necessary, brush the grill or skewers with more oil if they seem dry.
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Meanwhile, make the chimichurri. In a food processor, combine the parsley, cilantro, red pepper flakes, lemon zest and juice, red wine vinegar, and cumin. Pulse for about 1 minute until the herbs are finely chopped and everything is well combined. Add the greek yogurt and olive oil; pulse to combine. Taste, then season with salt and pepper. Pulse an additional 15 to 30 seconds until smooth.
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Serve the skewers with the creamy chimichurri for dipping.
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