6 Servings (1 kabob each)
fresh lime juice
green and red bell pepper, cut into 1-1/2-inch chunks
sweet onion, cut into 1” pieces
Cut each sausage into 5 slices. Combine lime juice, cilantro, olive oil, cumin and garlic in a small bowl. Pour mixture into a re-sealable plastic bag.
Add sausage, peppers and onions to plastic bag; re-seal bag. Refrigerate 1 hour.
Remove sausage and vegetables from marinade; reserving marinade. Thread sausage, peppers and onion onto 6 skewers, leaving a small space between each item.
Grill kabobs over medium heat, turning frequently for 10-15 minutes or until vegetables are desired tenderness and sausage is browned, brushing kabobs occasionally with reserved marinade.