7 links of your favorite Kiolbassa Sausage flavor
4 bell peppers (red, yellow and/or green)
4 portobello mushrooms
Extra virgin olive oil
Salt and Pepper
12 metal skewers
Light a charcoal grill. While it is heating, place 4 cups of water and a teaspoon of salt in a pot on the stove and bring to a boil. Cut the potatoes into 1-inch cubes. Place the potatoes in the heated water and let cook for 15 minutes.
While potatoes are cooking, cut the sausage links, tomatoes and bell peppers into bite-sized portions and thinly slice the zucchini and mushrooms into 1 1/2-inch pieces.
When the potatoes are cooked through but still firm, remove them from the water and place them on a paper towel. You can now start to slide all of the ingredients in even portions onto the skewers. After each skewer is complete, rub olive oil all over the kabobs, season with salt and pepper and sprinkle with rosemary.
Once the grill is heated (white and black coals and sporadic flames), place the kabobs over the center of the grill. Give each side (4 sides) 3 minutes. After 6 minutes of cooking, squirt some lemon juice on the kabobs. After 12 minutes total, the kabobs should be hot and ready to enjoy.