Tasty sausage kabobs are broiled in the oven or grilled. An easy recipe that will please everyone, they make the perfect summer meal!
I can't think of a more appropriate summer meal than these tasty kabobs. They're truly easy to make, and they are so colorful and pretty. I love the combination of sausage, onions and peppers - it's such a classic one.
You can either grill these kabobs, or you can broil them in the oven - another great summertime option that saves you from heating up the entire oven.
What ingredients to use in this recipe?
You'll only need a few simple ingredients to make these tasty sausage kabobs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Olive oil spray: I love using this delicious oil, but if you're unsure about cooking with it and would rather use an oil with a higher smoke point, you can certainly use avocado oil instead.
Sliced andouille sausage: I like to use spicy andouille sausage. I really like andouille sausage and use it in many recipes, including this tasty dish of skillet sausage and shrimp. But you can use any sausage you like! And if you're not a fan of processed meats, try these oven chicken kabobs or these beef kabobs instead.
Vegetables: I use bell peppers and red onion, cut into chunks. You can use white or yellow onions if you'd like. As for the peppers, it's so pretty to use different colors. You can also use cherry tomatoes in addition to the peppers, although I usually keep it simple and only use peppers and onions.
How to make sausage kabobs
I like to cook them under the broiler although you can also grill them. The detailed instructions are provided in the recipe card below. Here are the basic steps:
Thread. Your first step is to simply thread the sausage, peppers and onions on pre-soaked wooden skewers. Soaking the wooden skewers in water prior to using them should help prevent them from burning on the hot grill (or under the hot broiler).
Place in the pan. Next, arrange the skewers on a foil-lined rimmed baking sheet.
Spray with oil. Give them a quick coating with olive oil spray. This helps prevent the vegetables from drying out. As mentioned above, I like olive oil, but avocadi oil is great too.
Broil. Broil the kabobs until the vegetables are tender and a bit charred around the edges and the sausage is browned. This should take about 5 minutes per side.
Can I grill these kabobs?
Of course! If you prefer to use the grill rather than the broiler, heat it on medium-high, and grill the kabobs, turning frequently, until browned, for a total of about 10 minutes.
When grilling the kabobs, it's a good idea not to let your grill get too hot, and to keep an eye on them so that they don't burn.
What to serve with sausage kabobs?
All you need alongside these kabobs is a simple green salad (such as this arugula salad), and you're set. It's a tasty summer meal that's so easy to put together, and that grownups and kids love.
What about leftovers?
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. Sometimes I reheat the leftovers in the microwave. Other times, I mix them into an omelet or a scramble. I also like to eat them cold, just as one would eat antipasto and cold cuts.
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Sausage Kabobs
INGREDIENTS
- Olive oil spray
- 12 oz smoked andouille sausage, sliced (Wellshire is a good brand)
- 3 medium bell peppers, cut into chunks
- 1 medium red onion, cut into chunks
INSTRUCTIONS
- Soak eight skewers in water for 30 minutes. Preheat your oven's broiler on medium-high. Line a large rimmed broiler-safe baking sheet with foil and lightly spray it with olive oil.
- Thread the sausage, peppers and onions onto the skewers, alternating the sausage and vegetables.
- Arrange the skewers on the prepared baking sheet and spray them with olive oil.
- Broil until the vegetables are just tender and a bit charred around the edges* and the sausage is browned, about 5 minutes on each side. Serve immediately.
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 