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  • Melissa Reed

    Sausage, Red Onion and Bell Kebabs (Gluten-Free)

    Melissa Reed
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Celiac.com 08/05/2014 - Summer Grill Favorite the Kebab: Gluten Free Smoked Keilbasa Sausage with Red Onion and Bell Peppers. Celiacs Rejoice!

    To make Sausage Kebabs you need:

    • 1 Package Gluten Free Smoked Sausage Kielbasa
    • Red Onion
    • Large Bell Pepper
    • Bamboo Skewers
    • Gluten Free Honey Mustard
    • Olive Oil
    • Salt and White Pepper to taste



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    Directions:

    1. Soak the bamboo skewers in water for 15 minutes before preparing the kebabs. Meanwhile, preheat broiler.
    2. Wash the bell pepper and chop into squares about 1”-2” in size. Chop the red onion in to similar size squares. Slice the Gluten Free Kielbasa.
    3. Thread the Kielbasa, onion and bell pepper onto the bamboo skewers. Drizzle assembled kebabs with olive oil, season with salt and white pepper to taste.
    4. Place the kebabs on broiler pan and broil for about 10 minutes.
    5. Remove kebabs from the broiler. Arrange on a serving plate with a small bowl of Gluten Free Honey Mustard to dip the kebabs into. Serve immediately and enjoy!
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  • About Me

    Melissa Bess Reed has been living gluten-free after diagnosed with celiac disease in 1998, and Hashimoto Thyroiditis in 2012. Both autoimmune disorders require a gluten-free diet. Melissa is a Chef in California where the farm to table is popular cuisine. She has professional membership in ACF Chefs. She is a Certified Medical Assistant via an Associate of Science Degree. She graduated top of her class Alpha Beta Kappa, enjoys volunteering and is an advocate for awareness. Melissa has a Harvard Medical School CME Certification for Celiac Disease Gluten-Free Diet Education and a current TAMU Certification for Celiac Disease. Holds a Great Kitchens NFCA Gluten-Free FOH Training Certificate. Gluten-free cookbook author, food blogger and recipe developer. Owns a Gluten-free business.
    PHOTO CREDIT: Kelly Segre


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