QUICKER THAN BURGERS KABOBS

      1/2 pound cooked kielbasa, brats or Italian sausage links, 1-inch crosscuts
      16 (1-inch) cubes of French bread
      16 half-inch slices of zucchini or yellow summer squash
      2 tablespoons garlic spread (a commercial garlic-cheese blend, in refrigerated cases)
      Yield: 4 kabobs on 12- to 14-inch metal skewers

      Alternately thread the fully cooked sausage pieces, bread chunks and squash slices (stuck through peel to be more secure) onto skewers. Brush on garlic spread generously. Brown kabobs on a gas grill over medium heat or on a charcoal grill, 4 to 6 inches from medium coals. Cook about 6 minutes, turning once. Shower kabobs with chopped fresh parsley before serving hot off the grill.
      Note: To cook sausage and render some of the fat, place crosscuts in a large skillet, the bottom covered with water. Bring to a boil and cook until skillet goes dry, shaking pan often. Squash slices may be added to tenderize slightly.