Asian Kebabs with Plum Hoisin Sauce

Kebabs

2 pounds spicy Italian sausage

16 cherry/grape tomatoes

8 plums, pitted and sliced into eighths

1 large Vidalia onion, peeled then sliced into eighths

16 jumbo peeled, deveined shrimp

1 red bell pepper, seeded and chopped into 2-inch pieces

1 yellow bell pepper, seeded and chopped into 2-inch pieces

1 orange bell pepper, seeded and chopped into 2-inch pieces

Plum Hoisin Sauce

1 sliced plum

1 cup hoisin sauce

1 tablespoon Sriracha sauce

1 teaspoon fish sauce

1 tablespoon orange marmalade

2 tablespoons crushed pineapple

1 teaspoon crushed red pepper

Heat grill to medium heat (375 degrees); spray with nonstick spray.

Purée all ingredients for the Plum Hoisin Sauce in a food processor until smooth; set aside.

Grill Italian sausage for about 6 minutes per side. Slice into ½-inch pieces. Thread the sausage pieces and other kebab ingredients onto skewers in an alternating pattern. Coat kebabs with sauce and grill skewers about 5 minutes. Sauce again and flip, cooking 5 minutes on the other side.

Remove from grill, give another brush of the plum sauce and serve.

Serves four to six.

Jack Mac Intosh, Itasca