Lemon And Thyme Sausage Kebabs - cooking recipe

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

Preparation

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.
Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
To make the lemon dressing, whisk all the ingredients in a small jug.
Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
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.
Drizzle with the reserved dressing.