6 Moutevelis kozakiko sausages
16 shrimps shelled and de-veined
4 tbsp olive oil
4 tbsp lemon juice
4 tbsp honey
2 Florina sweet red peppers
2 yellow bell peppers
2 green peppers
2 cobs of corn boiled
A few fresh arugula leaves for the kabob bed
Freshly ground pepper
On a cutting board, use a sharp knife to cut the peppers into large squares. Next, cut the boiled corn cobs into slices about 1 cm thick.
Cut the Moutevelis kozakiko sausages into 4 pieces each. Alternately thread kozakiko sausage pieces, shrimp, pepper chunks, and corn slices onto metal kabob skewers. Place a large, nonstick, ribbed skillet on the stove. Turn heat to high. When bottom of skillet is well-heated, add skewers.
Brown kabobs evenly on all sides. Remove from heat. Season with a small amount of salt and freshly ground pepper. Serve kabobs on a bed of fresh arugula leaves.