Grilled Sausage and Pepper Kebabs with Jicama

Ingredients

• 5 links Low-sodium chicken sausage
• 2 Red bell pepper
• 2 Green bell pepper
• 300 g Jicama
• 3 tbsp Olive oil
• 2 tsp Dried oregano
• 1/2 tsp Black pepper
• 1 tsp Garlic powder(optional)
• 1 Lemon(optional)

Instructions

1. 1

   Soak wooden skewers in water for 10 minutes if using. Preheat grill to medium-high heat.

2. 2

   Cut sausage into 1-inch pieces, chop bell peppers into 1-inch chunks, and peel and cube jicama into bite-sized pieces.

3. 3

   Toss sausage, peppers, and jicama with olive oil, oregano, garlic powder, and black pepper in a large bowl.

4. 4

   Thread sausage, peppers, and jicama alternately onto skewers, leaving small gaps between pieces.

5. 5

   Grill kebabs for 15-20 minutes, turning every 4-5 minutes, until sausage is cooked through and vegetables are lightly charred.

6. 6

   Squeeze fresh lemon juice over the kebabs and serve hot.