Ingredients:
- 2 corn cobs , cut into 3 cm slices (11/4 inch)
- 4 zucchini , cut into 3 cm slices (11/4 inch)
- sea salt , to taste
- fresh ground black pepper , to taste
Directions:
- Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
- Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
- To make the lemon dressing, whisk all the ingredients in a small jug.
- Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
- Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
- Drizzle with the reserved dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 908.28 Kcal (3803 kJ) | ||
| Calories from fat | 642.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.34g | 110% | |
|---|---|---|---|
| Cholesterol | 94.03mg | 31% | |
| Sodium | 942.6mg | 39% | |
| Potassium | 1029.55mg | 22% | |
| Total Carbs | 46.06g | 15% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 28.96g | 58% | |
| Vitamin C | 35.6mg | 59% | |
| Iron | 3.3mg | 18% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 194.66 Kcal (815 kJ) | ||
| Calories from fat | 137.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 110% | |
|---|---|---|---|
| Cholesterol | 20.15mg | 31% | |
| Sodium | 202.01mg | 39% | |
| Potassium | 220.65mg | 22% | |
| Total Carbs | 9.87g | 15% | |
| Sugars | 0.55g | 10% | |
| Dietary Fiber | 1.02g | 19% | |
| Protein | 6.21g | 58% | |
| Vitamin C | 7.6mg | 59% | |
| Iron | 0.7mg | 18% | |
| Calcium | 7.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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