Creole Turkey-and-Sausage Kabobs

Ingredients

• 1.5 teaspoons creole seasoning 
• 16 oz okra whole frozen thawed
• 1 large bell pepper red cut in 1-inch pieces
• 0.8 pound sausage smoked cut into 1-inch slices
• 1.5 lb turkey tenderloins cut into 1 1/2-inch chunks
• 12 inch metal skewers 
• 12 inch metal skewers 

Equipment

• grill
• skewers
• wooden skewers

Directions

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350 to 400 (medium-high). Thread turkey, smoked sausage, okra, and bell pepper alternately onto skewers, leaving 1/4 inch between pieces; sprinkle with Creole seasoning.
3. Grill kabobs, covered with grill lid, over 350 to 400 (medium-high) heat 18 minutes or until done, turning every 6 minutes.
4. Creole Chicken-and-Sausage Kabobs: Substitute 1 1/2 lb. skinned and boned chicken breasts for turkey. Proceed with recipe as directed.