With great depth of flavor from the za’atar, spring salt, and andouille sausage, these Grilled Zucchini and Andouille Skewers are perfect to serve at your next dinner party or get-together.
4poundsZucchiniSliced into long ribbon, preferably with a mandolin
2tablespoonsZa’atarI’ve been using this one from Spice + Leaf.
2teaspoonsSpring SaltI’ve really been enjoying this Peruvian Spring Salt. It has a coarse grain and easily dissolves. I’ve been happily using it for cooking and as a finishing salt.
¼cupAvocado Oil
1poundAndouille SausagesOr another fully cooked sausage of your choice
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Instructions
If using wooden skewers, set them to soak in water before you start the next step.
Trim the ends off of 4 pounds Zucchini. Using a mandolin, slice the Zucchini into long, flat ribbons.
4 pounds Zucchini
Line a rimmed baking sheet with aluminum foil. Working in batches, lay out the zucchini ribbons, sprinkle on some of the 2 tablespoons Za’atar, some of the 2 teaspoons Spring Salt, and rub them into the zucchini. Drizzle the Zucchini with Avocado Oil and rub them again to evenly distribute the seasoning. Repeat until you have used up all of the Zucchini, Za’atar, Spring Salt, and Avocado Oil. Allow the zucchini to set on the sheet pan while you move on to the next step. This will allow the ribbons to begin softening, making them easier to thread onto the skewers.
2 tablespoons Za’atar, 2 teaspoons Spring Salt, ¼ cup Avocado Oil
Slice 1 pound Andouille Sausages on a bias to approximately ½ - inch thickness.
1 pound Andouille Sausages
Onto each skewer, thread 1 slice of Andouille and push it to the end. Then fold 2 Zucchini ribbons back and forth in thirds and thread them onto the skewer. Add another slice of Andouille, then 2 more folded Zucchini slices. Finish off the skewer with one more slice of Andouille to hold everything on the skewer.
Set the grill to a relatively low temperature and let it get hot. (For me this reads as 450°F on my grill.)
Grill the skewers on each side (top and bottom) for 7 minutes.
Remove from the grill and serve warm. If you need to hold them until you’re ready to serve, you can keep them warm in the oven at 180°F.