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 easy to make, colorful and pretty.
You can either grill them, 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, you can 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: 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. The detailed instructions are provided in the recipe card below. Here are the basic steps:
Thread. Simply thread the sausage, peppers and onions on pre-soaked wooden skewers.
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.
Broil. Broil them until the vegetables are tender and a bit charred around the edges and the sausage is browned, about 5 minutes per side.
Can I grill them?
Of course! If you prefer to use the grill, heat it on medium-high, and grill the kabobs, turning frequently, until browned, 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. Charred meat is not good for you, especially when eaten frequently or in large quantities.
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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- 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
- 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.