Sausage kebabs with veggies

I think sausages are totally underrated as a great dinner option! I'm always looking for a delicious way to add them into my weekly dinner rotation. These sausage kebabs with veggies are the perfect dish to throw onto the BBQ for those who want a little updated version of a hot dog. I serve mine over herbed orzo, but you can enjoy them plain or with any grain you'd like! They are super versatile.

Ingredients:

• Sausages of your choice- I prefer sweet Italian, I find it to have a delicious light flavor, You can use any flavor you'd like- even spicy!
• 3 bell peppers- any color.
• Red onion
• baby Bella mushrooms
• Olive oil
• Spice mix: oregano, parsley flakes, garlic powder, paprika, salt, ground black pepper.

How to make sausage kebabs with veggies:

1. Preheat the grill to medium-high heat (about 450-500°F). (If using wooden skewers, soak them in water for 20-30 minutes prior to cooking.)
2. Cut the sausage into 1 to 1½-inch-thick pieces on a diagonal. Cut the peppers and red onion into 1-inch pieces. 
3. In a large bowl, add all the cut veggies and sausage. Add olive oil, oregano, parsley, garlic powder, paprika, salt and pepper to taste. Gently stir to combine everything.
4. Place the veggies and sausage on the soaked skewers.
5. Place the skewers on the grill and close. Cook for 4-5 minutes and then flip on the other side and cook for another 3-4 minutes or until veggies and sausage are lightly charred. Serve over herbed orzo. (Alternatively, you can grill them on a grill pan or pan sear them on top of the stove.)

Storing and reheating sausage kebabs with veggies:

Store cooked sausage kebabs with veggies in the fridge for 3-4 days. To reheat, place in a warm oven until heated through.

Tips and tricks:

1. If your using a grill pan, simply heat until hot and continue with the cook time instructions.
2. Cut veggies and sausage into similar sized pieces so that everything cooks evenly
3. Wait for the grill or grill pan to be fully heated before adding the kebabs for optimal flavor and char.
4. I often use wooden skewers for ease, but they must be soaked in water for at least 30 minutes prior to use so that they don't burn. Metal skewers are a great alternative if you want to skip this step.

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Sausage kebabs with veggies

Grill game strong! These sausage kebabs with vegies are perfect for your next BBQ.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 1 24 oz. package sausages of your choice
• 3 bell peppers cut into 1-inch pieces
• ½ of 1 large red onion cut into 1-inch pieces
• 1 10 oz. package baby bella mushrooms
• 4 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 tablespoon dried parsley flakes
• ½ teaspoon garlic powder
• 1 teaspoon paprika
• salt and black pepper to taste

Equipment

• Grill pan or grill

Method

 

1. Preheat the grill to medium-high heat (about 450-500°F). (If using wooden skewers, soak them in water for 20-30 minutes prior to cooking.)
2. Cut the sausage into 1 to 1½-inch-thick pieces on a diagonal. Cut the peppers and red onion into 1-inch pieces.
3. In a large bowl, add all the cut veggies and sausage. Add olive oil, oregano, parsley, garlic powder, paprika, salt and pepper to taste. Gently stir to combine everything.
4. Place the veggies and sausage on the soaked skewers.
5. Place the skewers on the grill and close. Cook for 4-5 minutes and then flip on the other side and cook for another 3-4 minutes or until veggies and sausage are lightly charred. Serve over herbed orzo. (Alternatively, you can grill them on a grill pan or pan sear them on top of the stove.)