Lemon and Thyme Sausage Kebabs

Ingredients

• 8 beef sausages
• 2 corn cobs, cut into 3 cm slices (11/4 inch)
• 4 zucchini, cut into 3 cm slices (11/4 inch)
• 1 red capsicum, chopped
• 200 g button mushrooms (61/2 ounces)
• 8 wooden skewers

Lemon Thyme Dressing

• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2-3 garlic cloves, crushed
• 1 tablespoon fresh thyme leave
• sea salt, to taste
• fresh ground black pepper, to taste

Directions

1. 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. 2

   Boil, steam or microwave the corn and zucchini, separately, until they are just tender.

3. 3

   To make the lemon dressing, whisk all the ingredients in a small jug.

4. 4

   Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.

5. 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. 6

   Drizzle with the reserved dressing.