1. 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. 2. Boil, steam or microwave the corn and zucchini, separately, until they are just tender. 3. To make the lemon dressing, whisk all the ingredients in a small jug. 4. Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight. 5. 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. 6. Drizzle with the reserved dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
