Sweet & Spicy Rosemary Skewer Tapas

By ROB V – BURNABY, BC
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Sweet & Spicy Rosemary Skewer Tapas
  • Prep Time: 30
  • Total Time: 40
  • Servings: 8
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About this Recipe

Sweet from the juicy fresh pineapple, red pepper and BBQ sauce, Spicy from the delectable Schneider's Grill'ems Three Cheese Jalapeno Smoked Sausages.

Everyone's taste buds will be tingling with excitement while they enjoy these Sweet & Spicy Rosemary Skewer Tapas, and your guests will be begging you for the recipe!

Ingredients

2 Schneider's Grill'ems Three Cheese Jalapeno Smoked Chicken Sausages
1 tbsp vegetable oil-for the grill
8 fresh Rosemary sticks-approx 5-7 inches long
8 1 inch pieces of red pepper
8 1 inch pieces of onion
8 1 inch pieces of fresh pineapple
.5 cup your favourite BBQ sauce

Directions

Remove 60 % of the Rosemary from each stick, save for another time. Soak sticks in water for 20 minutes, so they do not burn on the BBQ.

Oil the BBQ grills with the vegetable oil and turn onto Medium. Grill the 2 sausages for 5 minutes, turning frequently. Take them off BBQ and let rest and cool for 2-3 minutes. These sausages contain hot melted cheese.

Evenly slice the sausages into 1/4's.

Thread each skewer with a red pepper piece, onion piece, 1/4 sausage, and pineapple piece. If you find it hard to skewer as the stick is too soft, make a tiny cross into each item you are skewering so that it is much easier to thread through. Repeat this 8 times, you should have 8 threaded skewers.

Place all of the skewers on to the BBQ, set at Medium. Baste skewers all over with the BBQ sauce. Turning frequently cook until nice grill marks appear and onions and peppers are soft, Approx 2-4 minutes depending on your BBQ.

Let rest for 2-3 minutes before serving, the melted cheese in the sausages is hot.

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