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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.
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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 Time10 minutes
Cook Time8 minutes
Course: 30-Minute Meals, Dinner, Sausage
Cuisine: Dinner
Diet: Gluten Free
Keyword: barbecue sausage kabobs, grilled sausage kabobs, sausage kabobs, sausage skewers
Servings: 8
Calories: 120cal

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
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