Grilled Sausage Kabobs

Averie Sunshine
No ratings yet
Published: Jun 08, 2026
JUMP to RECIPE ▼

This post may contain affiliate links.

Add as a preferred source on Google

Easy Grilled Sausage Kabobs 🍢🌶️🔥 are smoky, saucy, loaded with flavor, and ready in 20 minutes! Skewer your favorite type of sausage, bell peppers, red onion, and glaze the skewers with barbecue sauce for a protein and veggie-forward meal that everyone LOVES! Both outdoor grilling and indoor grill pan instructions provided.

Grilled vegetable skewers with red onions, bell peppers, and herbs are arranged on a wooden board, with a bowl of rice and fresh cilantro in the background.

Easy Grilled Sausage Kabobs Recipe

  • Fast and EASY! From prep to plate in 20 minutes, these are the easiest kabobs you’ll make all summer. And since the sausage we’re using here is already cooked, this recipes moves quickly!
  • No Marinating. That’s right, unlike many grilled chicken recipes, you don’t have to marinate these easy sausage skewers which makes the recipe great for those times when you just don’t have any extra time.
  • Incredible BBQ flavor. Smoky sausage, charred peppers, and a sticky BBQ glaze make every single bite irresistible.
  • Flexible Recipe. Use beef sausage, pork sausage, turkey sausage, or another already cooked kielbasa of your liking. Pair it with your favorite color of bell peppers, red onions, and then brush on your favorite BBQ sauce for these epic barbecue grilled sausage kabobs.
  • Love sausage and peppers? My easy one-skillet sausage and peppers with rice delivers AMAZING flavor in a quick stovetop version that’s been a reader and fan favorite for years. For an oven version with potatoes, this Sheet Pan Sausage and Potatoes or Sheet Pan Sausage and Veggies are both delish.
A plate with grilled vegetable and sausage skewers, white rice, a small bowl of sauce, gold utensils, and a glass of water with lemon.
Grilled skewers with sausage, red onions, and red and yellow bell peppers garnished with chopped herbs on a metal tray.
A close-up of a skewer with grilled sausage, red onion, and bell peppers, garnished with chopped herbs.

Ingredients in Barbecue Sausage Kabobs

Sausage: Use fully cooked sausage so when you’re grilling the kabobs, you’re really just building gorgeous charred and smoky flavor rather than actually “cooking” the meat. As I mentioned, any type of cooked kielbasa or sausage including turkey, pork, beef, or a combination is just fine. You can even make some skewers with all beef and others will all turkey sausage based on folks you’re serving.

Vegetables: Yellow and red bell peppers are what I use because two pepper colors make the kabobs look as good as they taste. You can use an orange or a green pepper. I like red onion here but in a pinch yellow or white onion will work. Yellow squash or zucchini also work great!

Seasonings: Olive oil coats everything and a simple spice blend of paprika, garlic powder, onion powder, oregano, salt, and coarse ground pepper is what you need.

BBQ Sauce: Use what you have on hand. I’m a fan of just about anything Trader Joe’s has or Sweet Baby Ray’s in always solid.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Assorted ingredients in bowls on a white surface, including sausage slices, chopped red and yellow bell peppers, red onion, seasonings, herbs, oil, barbecue sauce, salt, and pepper.
Grilled skewers with sausage, red and yellow bell peppers, and red onions on a wooden board, garnished with herbs, beside a bowl of white rice and fresh parsley.
Grilled skewers with sausage slices, red and yellow bell peppers, and red onions, garnished with chopped herbs, arranged on a wooden cutting board.

How to Make Grilled Sausage Kabobs

  1. Heat the grill. Preheat to medium-high heat or get your indoor grill pan ready.
  2. Combine and season. To a large bowl, add the sausage, peppers, onions, parsley, drizzle with oil. Sprinkle the spices, salt, pepper, and toss to coat and combine.
  3. Skewer. Thread the sausage and veggies onto metal skewers, alternating the pattern as you go.
  4. Grill. Place skewers on the hot grill and cook for about 2 minutes with the lid closed. Open it, rotate the skewers, brush with BBQ sauce, and cook for until the veggies are tender and the sausage is charred – about 6 more minutes. Rotate and brush with barbecue sauce as needed. If you’re using a grill pan, heat it over your stove’s burner over high heat and cook, rotate, brush, and repeat as necessary until done, about 10 minutes.
  5. Garnish and Serve. Garnish with fresh parsley, cilantro, basil, or other fresh herbs as desired and serve.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

Grilled skewers with sausage, red onions, red and yellow bell peppers, garnished with chopped herbs, served on a metal tray.
A plate of white rice topped with grilled sausage slices, red onions, and red and yellow bell peppers, garnished with herbs.
Close-up of grilled sausage slices, red onions, and yellow bell peppers garnished with chopped parsley.

What to serve with grilled bbq sausage skewers

Grilled vegetable skewers with red onions, bell peppers, and herbs are arranged on a wooden board, with a bowl of rice and fresh cilantro in the background.
Remove Ads Review Print
No ratings yet

Grilled Sausage Kabobs

🍢🌶️🔥 Smoky, saucy flavor and ready in 20 minutes! Skewer your favorite type of sausage, bell peppers, red onion, and glaze the skewers with barbecue sauce for a protein and veggie-forward meal that everyone LOVES! Both outdoor grilling and indoor grill pan instructions provided below.
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 8

Equipment

Ingredients 

  • 14 ounces turkey sausage, cut into ½ inch thick slices (or sub with beef sausage, pork sausage, kielbasa, polska kielbasa or your favorite previously cooked sausage; do not use sausage that's raw)
  • 1 large red bell pepper, seeded and diced into 1-inch pieces
  • 1 large yellow bell pepper, seeded and diced into 1-inch pieces (orange or green bell pepper may be substituted)
  • 1 large red onion, peeled and cut into 1-inch pieces
  • 1 tablespoon fresh parsley, finely minced; or to taste
  • 1-2 tablespoons olive oil
  • 1 teaspoon paprika, or smoked paprika
  • ½ teaspoon garlic powder, or to taste
  • ½ teaspoon onion powder, or to taste
  • ½ teaspoon oregano, or to taste
  • ½ teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground pepper, or to taste
  • ⅓ cup barbecue sauce, use your favorite
  • Fresh herbs, optional for garnishing (such as additional parsley, or cilantro, basil, mint, etc.)

Instructions 

  • Soak: If you're using wooden skewers, make sure to soak them in a bowl of water for at least 30 minutes before you'll be grilling.
  • Preheat: Preheat your outdoor grill to medium or medium-high heat. Lightly oil the grill grates if needed.
    Or, get your indoor grill pan ready. Preheat it over high heat on your stove's burner (a stove never gets as hot as an outdoor grill so you can use high heat).
  • Combine: To a large mixing bowl, add the sausage, peppers, onions, 1 tablespoon parsley, evenly drizzle with 1-2 tablespoons olive oil, and toss with your hands or a spatula to coat evenly.
    A glass bowl containing sliced sausage, chopped red and yellow bell peppers, red onion, and fresh herbs on a white surface.
  • Season and Toss: Evenly sprinkle the paprika, garlic powder, onion powder, salt, pepper, and toss to coat evenly.
    A glass bowl filled with chopped sausage, red and yellow bell peppers, red onion, and spices on a white surface.
  • Skewer: Assemble the skewers in an alternating pattern of sausage and veggies, or as desired. I make about 8 skewers total. You may make 6-7 or maybe 8-9 depending on how long your skewers are.
    Tip – I like assembling the skewers with the sausage pieces going different directions because it gives the skewer a pretty look. 
    Metal skewers with sliced sausage, red onion, yellow bell pepper, and red bell pepper arranged in a metal tray on a white surface.
  • Grill: Place the skewers on the grill grates, close the lid, cook for 2 minutes.
    For a grill pan, place the skewers on the grill pan and cook for about 2-3 minutes.
    Colorful skewers with sausage, red onion, and yellow bell pepper grilling on a barbecue.
  • Rotate and Baste: Rotate the skewers, brush the skewers with barbecue sauce, and cook for an additional 2 minutes.
    Vegetable skewers with red onions, tomatoes, and bell peppers are being brushed with sauce on a grill.
  • Rotate again, brush again, and cook for 2 minutes; keep repeating this process on either your outdoor grill or your grill pan until skewers are done.
    Colorful vegetable and tomato skewers grilling on a barbecue, with char marks visible on the vegetables and grill grates.
  • Cooking Time and Tips – For my outdoor grill, 8 minutes of total cooking time is perfect. For an indoor grill pan, it takes a bit longer 10-12 minutes, because it doesn't get as hot and you're not using any type of lid or cover to trap the heat.
    Cook until the sausage and veggies are as charred as desired. If they're getting too dark too quickly, make sure to turn the heat down! Outdoor grills have a way of running hot and things can burn rather than nicely char so keep an eye on the heat and turn it down if necessary since food on skewers can burn easily.
    Metal skewers with grilled sausage, bell peppers, red onions, and herbs arranged on a metal tray, garnished with chopped parsley.
  • Garnish, optional: As desired, evenly sprinkle fresh herbs and serve.
    Grilled skewers with sliced sausage, red and yellow bell peppers, and red onions, garnished with chopped parsley.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. I slide everything off the skewers and place it in an airtight container which is a lot more fridge-friendly than trying to store food still on skewers.
A plate of white rice served with grilled sausage, red onions, and bell peppers, garnished with herbs. A glass of water with lemon and a small bowl of pepper are nearby.

Nutrition

Serving: 1skewer, Calories: 120cal, Carbohydrates: 7g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 563mg, Potassium: 205mg, Fiber: 0.5g, Sugar: 4g, Vitamin A: 266IU, Vitamin C: 29mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

↓ Click the Stars to Rate This Recipe ↓

Tried this recipe? Leave a review!

Consider leaving a 5 star rating if you’ve made and loved one of my recipes!

Grilled barbecue sausage kabobs with sliced sausage, red onions, and bell peppers, garnished with herbs on a wooden board and close-up view of kabob ingredients.
Grilled barbecue sausage kabobs with red onions, red and yellow bell peppers, served over white rice.
Grilled barbecue sausage kabobs with red onion, red and yellow bell peppers, served with a side of white rice.

more easy sausage recipes

Colorful grilled barbecue sausage kabobs with bell peppers and red onions, garnished with chopped herbs, shown close up and on a wooden surface.
Skewers with grilled sausage, red onions, and bell peppers, served alongside white rice on a plate. Text reads "Grilled Barbecue Sausage Kabobs.
Tray of grilled sausage kabobs with red onions and bell peppers, garnished with chopped herbs, shown up close and from above.

Go Ad-Free!

A woman with long blonde hair smiles at the camera while standing on a waterfront sidewalk with boats and parked cars in the background.

✅ Faster load times, a cleaner look, NO ADS to interrupt you, and your membership supports Averie Cooks’ work and the recipes you’ve come to trust and enjoy!

Go Ad Free for only about $4 dollars a month when you pay annually!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




The maximum upload file size: 5 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here