"For your next summer meal, try these easy chicken sausage kabobs over Greek salad boats. They’re delicious and sure to be a hit! The al fresco feta and spinach chicken sausages are the perfect complement for this recipe!"
Ingredients
1 package of al fresco Feta & Spinach Chicken Sausages, sliced
1 Purple Onion
1 Lg Red Pepper
1/2 Eggplant
Kalamata olives
1 ½ cups grape tomatoes halved
10 Romain lettuce heart leaves
1 cucumber, diced
6 oz Feta cheese
Olive Oil Spray
3 cups cooked rice
1/3 cup chopped parsley
2 tsp fresh lemon juice
Salt/pepper
Directions:
- 1Cut eggplant, onion, and red pepper roughly the same size (about 1 inch)
- 2Thread sausage, eggplant, onion, and red pepper on the skewer
- 3Spray meat and veggie skewer with olive oil and season with salt and pepper
- 4Cook skewers on grill for 5 minutes on each side until veggies are tender.
- 5Add parsley and lemon juice to rice and stir.
- 6Arrange lettuce leaves on a platter and top with rice, tomato, cucumber, olives, and feta cheese. Place skewer on top
- 7Drizzle with Greek Dressing and tzatziki Sauce
