How To make Grilled Sausage Tapas

1/2 lb Fully cooked Smoked Sausage,
-cut into 1-1/2 inch pieces 1/2 lb Fully cooked Bratwurst, cut
-into 1-1/2 inch pieces 1/2 lb Fully cooked Thuringer or
-Summer Sausage, cut into -1-1/2 inch pieces 10 Pineapple chunks, drained
1 Red Delicious Apple, cut
-into wedges 1 Summer Squash/Zucchini, cut
-into 1 inch pieces 2 sm Onions, parboiled, cut into
-wedges 4 Firm Plum or Cherry
-Tomatoes, halved 4 md To 6 md Whole Mushrooms
1 Small Green and Red Bell
-Pepper, cut into 1-1/2 inch -squares Lemon Pepper Marinade/Sauce 3/4 c Olive Oil
3 tb Red Wine Vinegar
1/3 c Fresh Lemon Juice
2 ts Grated Lemon Rind
1 Clove Garlic, minced
2 tb Sugar
1/2 ts Thyme
1/4 ts Fresh ground Pepper
1/2 ts Salt
In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended. Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion. Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed. Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C marinade SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92