Lemon And Thyme Sausage Kebabs

• 8 beef sausages
• 2 corn cobs, cut into 3 cm slices (11/4 inch)
• 4 zucchini, cut into 3 cm slices (11/4 inch)
• 1 red capsicum, chopped
• 200 g button mushrooms (61/2 ounces)
• 8 wooden skewers
• Lemon Thyme Dressing
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2 -3 garlic cloves, crushed
• 1 tablespoon fresh thyme leave
• sea salt, to taste
• fresh ground black pepper, to taste

1. Place the sausages in a saucepan; cover with water; bring slowly to the boil; simmer gently, for 15 minutes; drain and cool; cut each sausage into 4 pieces.
2. Boil, steam or microwave the corn and zucchini, separately, until they are just tender.
3. To make the lemon dressing, whisk all the ingredients in a small jug.
4. Thread the sausages and vegetables onto skewers; drizzle the kebabs with the dressing; refrigerate, covered, for several hours or overnight.
5. Bring the sausage kebabs to room temperature; drain; reserve the dressing; cook the kebabs on a heated, oiled barbecue grill plate, turning occasionally until browne.
6. Drizzle with the reserved dressing.

beef, corn cobs, zucchini, red, button mushrooms, wooden skewers, lemon thyme, olive oil, lemon juice, garlic, thyme, salt, fresh ground black pepper

Taken from www.food.com/recipe/lemon-and-thyme-sausage-kebabs-352629 (may not work)