|Spiedini della Toscana
3 links Tony’s Italian sausage, hot and/or mild
1 pound pork, beef, chicken or turkey – cut into 1-1.5 inch cubes
2 tsp Tony’s Tuscan Grill Rub
zest and juice of one lemon
1 TBS olive oil
1 tsp minced garlic (optional)
1 small onion, cut into kabob sized wedges
1/2 ea: red, yellow and green bell pepper –
skewers (if using wooden skewers, soak for 30 minutes)
olive oil & Balsamico di Modena
Cut sausage into 1.5 – 2 inch pieces and put back in refrigerator. Toss meat cubes Tuscan Rub, lemon zest and juice, olive oil and garlic (if using) and marinate at cool room temperature for 60 minutes. Cut peppers and/or onions into kabob sized chunks. Preheat grill.
Assemble: Build kabobs by alternating between meat cubes, Italian sausage and veggies as desired. Can be made ahead and refrigerated. When ready to cook, preheat a direct grill of medium heat (300-350 degrees).
Grill over direct heat on a clean, oiled grate, turning as needed - take care not to overcook! Serve over salad greens with a drizzle of olive oil and sweet Balsamico di Modena. – Serves 3-4 Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com