Creole Turkey-And-Sausage Kabobs

• 8 (12-inch) wooden or metal skewers
• 2 (3/4-lb.) turkey tenderloins, cut into 1 1/2-inch chunks
• 3/4 pound smoked sausage, cut into 1-inch slices
• 1/2 (16-oz.) package frozen whole okra, thawed
• 1 large red bell pepper, cut in 1-inch pieces
• 1 1/2 teaspoons Creole seasoning

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to 350u0b0 to 400u0b0 (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 350u0b0 to 400u0b0 (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.

wooden, turkey tenderloins, sausage, okra, red bell pepper, creole seasoning

Taken from www.myrecipes.com/recipe/creole-turkey-and-sausage-kabobs (may not work)