Summer Kebabs




10 minutes


20 minutes


5 Farmland Mild Italian Dinner Links
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tsp honey
4 cloves garlic minced
1 tbsp dried oregano
2 tsp dried thyme or dried rosemary
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small red onion quartered into 1-inch pieces
1 small zucchini ends trimmed and sliced into 1/2-inch coins
1 small summer squash ends trimmed and sliced into 1/2-inch coins
1 red bell pepper seeded and cut into 1-inch pieces
Canola oil for grilling
1 large lemon cut into wedges (optional but way better if it’s included)


Cut the Pure Farmland Mild Italian Dinner Links into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.

In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.

Pour over the Pure Farmland Mild Italian Dinner Link pieces and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the links sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.

When ready to grill, preheat the grill to medium-high heat (about 375 degrees F). Brush the grill grates with canola oil or coat with nonstick grill spray.

Thread the kebabs: Thread a piece of Dinner Link onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you’ve reached the end of the skewer, ending with Dinner Link. Repeat with the remaining skewers, then discard the excess marinade.