Sausage Kabobs

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sausage kabobs

I can’t think of a more appropriate spring/summer meal than sausage kabobs. It’s easy, colorful, pretty and takes advantage of the outdoor grill (although you can certainly prepare sausage kabobs under the broiler too).

All you need alongside the kabobs is a big tossed salad, and you’re set – it’s an easy-to-put-together meal that grownups and kids will love.

Sausage Kabobs
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Entree, Low Carb, Primal/Paleo
Cuisine: American
Yield: 8 skewers
New quantity:
Ingredients
  • Olive oil spray (make your own using a spray bottle)
  • 1 (12oz) package sausage (I used Wellshire Andouille Sausage), cut into ½-inch pieces
  • 3 medium bell peppers (I used red, orange and green), cut into chunks
  • 1 medium red onion, cut into chunks
Instructions
  1. Soak eight skewers in water for 30 minutes. Preheat a grill or broiler to medium-high. If using the broiler, line a large baking sheet with foil and lightly spray it with olive oil.
  2. Thread the sausage, peppers and onions onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are just tender and a bit charred around the edges and the sausage is browned, about 10 minutes. Or broil 5 minutes on each side.
  3. Serve immediately, with a big tossed salad.
Nutrition Per Serving
Serving size: 2 skewers Calories: 267.2; Total Fat: 12.9g; Saturated fat: 4.6g; Carbohydrates: 12.2g; Sugars: 0g; Sodium: 507mg; Fiber: 2.3g; Protein: 20.7g
 
sausage kabobs


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Roasted Pork Tenderloin