Roman Kebabs Recipes

Steps:

• Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
• In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
• Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
• Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
• Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.

Steps:

• Preheat oven to 450°.
• Soak 4 wooden skewers in water for 10 minutes (can use metal).
• Cut bread into thick slices, and cut mozzarella into 12 slices.
• Slice tomatoes into 3 slices each.
• Combine oil, lemon juice, oregano and seasoning in a shallow dish.
• Brush both sides of bread with oil, thread bread onto skewers, alternating with mozzarella and tomato and finishing with bread.
• Pour any remaining oil over kebabs.
• Place kebabs on a baking sheet, cook for 6-8 minutes, turning halfway through, until bread is crisp and cheese has melted.
• Serve garnished with basil.