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Is this all one kabob? I would worry that they would not cook evenly. But, teriyaki probably, as it works well with everything.

If the apple/chicken sausage is separate, I would use salt, pepper, and sage, and then lemon pepper on the salmon veggie. Hope it's tasty!

For Salmon...

Heat the oil in a skillet. Add the salmon and saute until nearly done. Meanwhile, mix the honey, garlic and chili powder. Just before the fish is done, pour honey mixture over it. It will bubble up in the olive oil and form a glaze you can spoon back over the fish. Serve at once. Serve with a slice of lime.

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For the sausages

GLAZE:

1 c. pineapple juice, reserved from can of pineapple chunks

1/2 c. brown sugar

1/3 c. honey

1 tsp. lemon juice

1 tsp. dry mustard

Cut up onion and green pepper into bite-size pieces. Alternate pieces of sausage, onion, green pepper and pineapple chunks on skewers. Brush with glaze. Place on a cookie sheet or broiler pan to catch drippings. Broil 4 minutes on each side, brushing frequently with glaze.

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For the chicken

HONEY GLAZED KABOBS

3/4 cup Heinz 57 Sauce

1/4 teaspoon Morton's hot salt

1/2 cup honey

3/4 teaspoon garlic powder or fresh cloves garlic, minced

1/4 cup balsamic or red wine vinegar

4 skinless chicken breast halves, divided widthwise

cherry tomatoes

green or red bell peppers, quartered and seeded

small white boiling onions or Vidalia onions, quartered

2 inch cubes eggplant, yellow summer squash or zucchini

olive oil or olive oil spray

garlic and onion powder

salt and pepper to taste

kebab skewers

In a small saucepan, combine the first five ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Pour off 3/4 of the sauce into a separate bowl and save for brushing vegetables while grilling. Note: optionally reserve 1/4 cup for use at table in a separate serving bowl.

Add the chicken pieces to the cooled mixture remaining in the saucepan and allow to sit for 10 minutes while heating up the grill.

Meanwhile, wash and chop the vegetables into one or two inch slices or cubes; peel the onions, quarter the peppers. Leave cherry tomatoes and small boiling onions whole. If using Vidalia Onions, quarter them to fit on skewers.

Soak the bamboo skewers in water (or use metal ones). Alternately thread chicken and vegetables on to skewers. Spray or brush vegetables with olive oil. Sprinkle lightly with garlic and onion powder.

Grill over white hot coals 12 to 15 minutes, turning often, until chicken is cooked. Brush liberally with 57 sauce mixture from bowl (discarding any sauce remaining in pan).

Grill and continue to brush with sauce until kabobs are glazed and nicely browned.

Season with salt and pepper to taste.

Note: Lamb, beef, or pork cubes may be substituted for the chicken. Marinate in refrigerator for several hours for best flavor.

no one wants that for MD....you need a new idea