Grajun (Greek + Cajun) Mini Kabobs with Roasted Pepper Relis

[kirra]

Grajun (Greek + Cajun) Mini Kabobs with Roasted Pepper Relish
Jane Deal

Ingredients:

1 1/2 tablespoons olive oil
1 cup sweet onion, finely chopped
1/4 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon Creole seasoning
1 tablespoon sugar
1/4 teaspoon chili flakes
1 16-ounce jar roasted red peppers, chopped
2/3 pound Andouille sausages
1 round Ballard’s Idaho Golden Greek cheese
Cocktail toothpicks

Preparation:

Heat olive oil over medium-high heat. Add sweet onion, black pepper, oregano and Creole seasoning. Reduce heat to medium-low and saute onion and spices for 4-5 minutes until onions are soft. Add sugar, chili flakes and roasted peppers. Place lid on pan and simmer for 5 minutes. Set aside.

Cut sausages into slices and cube the cheese the same width to help with even browning. Place one cube of cheese and one slice of sausage on each toothpick.

Heat nonstick skillet over medium heat and place meat-and-cheese kabobs on skillet. Brown on both sides and serve immediately with warm pepper relish.