We love it when customers send us recipes using our gourmet products. This tasty recipe, sent to us by Kim S. of Honeybrook, PA, features Cherchies® Brush 'N Broil sauce and Cherchies® Lem 'N Pepper Seasoning Blend. It is “family-approved, and you will elicit oohs and aahs every time you make these tasty kabobs.”

Have you ever noticed people seem happier when the weather is warmer? Did you know summer is the favorite season for most? I love Summer! Flip flops, warm sunshine, flowers, swimming, the beach, the smells of barbeques wafting through the air... Summer is alive and vibrant! It is a time for cookouts and to slow down, grill, and chill with family and friends, and easy peasy no-fuss meals are a must on the menu.

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Speaking of grilling, our Brush 'N Broil Sauce is like liquid gold in a bottle for all you grill masters out there and the key to this recipe's intense flavor. This specialty non-ketchup sauce is like none other, a mildly hot sauce made with olive oil and a rich blend of spices and natural flavors. It is perfect in stir-fries, as a dip, and especially as a marinade for meats, seafood, and vegetables.

So if you are looking to amp up your grilling game with an easy recipe guaranteed to impress your family and friends, consider these flavorful kabobs featuring Cherchies® Brush 'N Broil Sauce! You will not be disappointed.

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients

2 bell peppers, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 lb. Andouille sausage, cut into 1⁄2 inch thick rounds (You can substitute German sausage)
1 can pineapple chunks (fresh is fine too)
1 lb. large raw shrimp, peeled and deveined
1⁄2 cup Cherchies® Brush 'N Broil Sauce
Non-stick cooking spray
1 Tablespoon (Tbsp) Cherchies® Lem 'N Pepper Spicy Seasoning Blend

Preparation

Spray 4 to 6 skewers with cooking spray. Put ingredients on a skewer in the order they are listed in the recipe. (Skewer the sausage through the casing, leaving the cut edge open for even cooking. Skewer the shrimp through the length of the shrimp.)