Grilled Chicken Apple Sausage Kebabs

Makes 4 servings

Schools may be gearing up to welcome students back whether physically or virtually, but summer still isn’t over quite yet! The weather calls for a few more weekends of summer activities, such as camping, pool-side parties, spending time at the lake or the beach, hiking, and just enjoying the outdoors in general. This recipe is perfect for a night of camping or grill at home outside with a tent pitched in the backyard for a little social distancing fun!

Chicken Apple Sausage Kebabs and Fire Roasted Corn on the Cob

Makes 4 servings

8 skewers, soaked in water for about 30 minutes

1 pound chicken apple sausage such as Applegate or Aidell’s, sliced into 1 ½-inch chunks

1 large zucchini, cut into 1-inch thick chunks

1 large yellow summer squash cut into 1-inch chunks

1 red onion, cut into 8ths

1 teaspoon sea salt, divided

1 teaspoon ground black pepper, divided

4 ears yellow corn, shucked

¼ cup unsalted butter, softened

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon lemon zest

Thread the skewers with the sausage, zucchini, squash, and onion. Spray with avocado cooking spray (such as Chosen Foods brand) and sprinkle with ¾ teaspoon each salt and pepper.

In a small bowl stir together butter, parsley, basil, lemon zest, and remaining ¼ teaspoon each salt and pepper until combined.

Over a campfire flame or on a grill heated to 450°, cook skewers and corn 5 minutes per side until lightly charred and vegetables are tender. Remove from heat and serve immediately with the herb butter.