Recipe - Grilled Sausage Tapas

One half pound Fully cooked Smoked Sausage,
cut into 1One half inch pieces
One half pound Fully cooked Bratwurst, cut
into 1One half inch pieces
One half pound Fully cooked Thuringer or
Summer Sausage, cut into
1One half inch pieces
10 Pineapple chunks, drained
1 Red Delicious Apple, cut
into wedges
1 Summer Squash/Zucchini, cut
into 1 inch pieces
2 small 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 1One half inch
squares
Lemon Pepper Marinade/Sauce
Three fourths cup Olive Oil
3 tablespoon Red Wine Vinegar
1/3 cup Fresh Lemon Juice
2 teaspoon Grated Lemon Rind
1 Clove Garlic, minced
2 tablespoon Sugar
One half teaspoon Thyme
One fourth teaspoon Fresh ground Pepper
One half teaspoon 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