Sausage and vegetable kebabs

Serves 4-6

600g pack of sausages- you can always buy more and freeze or cook them all and use in a salad, or fry up with some rice and vegetables.

Your choice of vegetables like slices of zucchini, mushroom, pineapple, red onion, capsicum and cherry tomato, I like to put the tomato on the sharp point for the kids

Thread on kebab sticks, alternating sausage and vegetables.

Cook in a pan, bake or bbq and serve with some brown rice or quinoa. You can serve with more salad or veg on the side to bump up your veg intake.

I like it with this japanese bbq sauce- heat the sauce add a little water to get a runny consistency and drizzle over the kebabs and rice when you serve it. Can add a sprinkle of black and white sesame seeds if you want.

Japanese bbq sauce

 Ingredients

3 tbsp tomato paste

1 ½ tbsp tamari or soy sauce

1 ½ tbsp mirin

1 ½ tsp Worcestershire sauce (if you don’t have it you can leave out)

1 tsp finely grated ginger

Method

Mix together and drizzle over the rice and kebabs. Any leftover can be used as a marinade or dipping sauce for dumplings.