SEATTLE, Washington — When it comes to grilling outdoors you can't always count on the weather to cooperate. So Chef Makini Howell from Plum Bistro shows you how to make plant-based kabobs indoors.

Makini's Marinated Veggie & Sausage Kabobs

Prep time 20 minutes
Marinade time 6 hours or overnight
Grill time 10 min

INGREDIENTS:

For the kabobs

1 package of Beyond Meat spicy Italian sausage
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 small red onion
½ lb white button mushrooms or baby belles

For the marinade:

2 cups olive and veggie oil blend
1 shallot minced
2-3 cloves garlic smashed
½ cup fresh parsley chopped
½ cup fresh thyme pulled from stem
½ cup fresh oregano chopped

INSTRUCTIONS:

Cut sausages into 1.5 inch long pieces, getting about 4-5 pieces per sausage. Chef’s Note: The sausage will be really soft when first cut, this texture will change greatly once you start to cook it so don’t worry about this.

Clean and Cut bell peppers into 1.5 by 1.5 inch squares clean and de-stem mushrooms, peel and cut onions into 1.5 by 1.5 inch squares. Add all veggies plus plant sausage into a baking dish so all veggies and plant meat are flat.

In a separate bowl add the oil, shallots, garlic and fresh herbs, whisk all ingredients together and add salt and pepper to taste. Pour this mixture over prepared veggies ND plant meat.  Give everything a good rub so everything has a good coating of marinade.  Wrap and set in the fridge for 6 hours or overnight (for better flavor let set overnight). Preheat a cast iron skillet preferably one with grill marks inside on the stove top on high. Once veggies and sausage have marinated remove sausages only from the pan and cook sausage for 2-3 minutes per side before skewering this is an important step and will firm the sausage up and change the texture. Remove sausage from grill, keep pan warm on medium high, let sausage cool and remove veggies from marinade and start to assemble skewers.  Start at the bottom of a 6 or 8’  skewer with a stack of three bell peppers, one of each color, then add 1 mushroom, add 1 or 2 pieces of sausage, add a small stack of red onions, 3-4 pieces, add 1 or 2 more pieces of sausage, then repeat the same process from the bottom, 3 bell pepper pieces, and end with 1 mushroom on top.

Place skewers in an oil-heated pan or on heated grill and cook for 6-8 minutes or until desired doneness. Be sure to turn kebabs every 2-3 minutes so all sides cook evenly.  Remove from grill drizzle with marinade and enjoy!

Chef Howell is holding her annual Vegan 4th of July BBQ on Capitol Hill! This legendary event will have food, music, and activities for all. Ticket information can be found here.

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