There’s just something super yummy about pairing together some good ole sausage and bell peppers. While I’ve had this combo together many times on pizza, in pasta, and even in frittatas, I’ve never thought to throw them on the grill together – until now! And let me tell you what, especially with the addition of the fresh oregano sauce on top, these Grilled Sausage and Bell Pepper Kabobs were even better than I expected. Check out these Types of Peppers for more information!
I’ll definitely be doubling this recipe next time I make it so I can add the leftovers to some eggs for my breakfast in the morning. I might even throw in a few mushrooms as well. Mmmm, mmmm good! :)
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Sausage Kabobs: The Basics
If you haven’t made kabobs before, they’re assembled by alternating meat and vegetables on a skewer. For this recipe, I used Italian sausage and paired it with bell peppers and red onion for a mix of sweet and savory flavors.
What makes these sausage kabobs so good is the dressing: it combines olive oil, oregano, garlic, and red wine vinegar for a delicious alternative to BBQ sauce.
Serve grilled sausage kabobs with Wild Fried Rice or Green Apple Cucumber Slaw.
Other Sausage Kabob Ingredient Ideas
Besides bell peppers and red onions, you can try out some of these great ideas that pair well with sausages on bbq kabobs:
- Add additional protein to your kabobs that pair with with sausage like shrimp or chicken
- Pineapple (tastes great grilled!)
- Mushrooms
- Cherry tomatoes
- Sliced eggplant or zucchini
- Sweet corn on the cob (cut into chunks and pre-soaked)
- Potatoes (small ones like new or baby potatoes, partially pre-cooked)
Honestly, almost anything that tastes good grilled and can be skewered is a good option for kabobs. Just be cautious of different cooking times and cross contamination between meat and veggies.
Fun Family Dinner Idea
One thing I love about sausage kabobs is that it’s a fun recipe to get the kids involved in cooking. Pre-slice the ingredients, then have kids skewer the kabobs.
If you opt for a variety of veggie options you can even let kids choose their own; this is one of my favorite tricks to get kids excited about eating a healthy dinner.
Faqs and Tips
Grilled Sausage and Bell Pepper Kabobs
Ingredients
- 4 links Italian sausage (uncooked)
- 2 bell peppers
- 1/2 red onion
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 tablespoons oregano (fresh, chopped)
- 1 tablespoon red wine vinegar
- salt (to taste)
- pepper
Instructions
- Preheat outdoor gas grill to medium-high heat, around 425° F (or prepare a charcoal fire).
- Cut each sausage link into 5 or 6 chunks. Chop the bell peppers and onion into square pieces about 2 inches in size. Thread onto skewers by alternating ingredients.
- In a small jar with a tight-fitting lid, combine the oil, garlic, oregano, vinegar, salt, and pepper. Shake to emulsify. Pour evenly over top of the kabobs.
- Grill until sausage is done all the way through and the peppers are tender, approximately 8 minutes per side. Serve warm with wild rice and coleslaw.
What brand/kind of sausage did you use that satisfies the real food criteria? I’d love to know what your family uses because sausage is one of the items I struggle to find that complies with the real food guidelines.
Hi there. Any processed meat is a little outside of the rules but Lisa does use Applegate’s organic meats sometimes. You can also look for locally sourced sausages at farmer’s markets and ask specific questions about their processing.
Simple and easy but it’s a great thing, I will schedule cooking tomorrow.
Delicious! This was our dinner tonight and everyone (from parents to our toddler) LOVED them! We used local brats from the farmer’s market and peppers from our garden, too!
Sounds so yummy, but do you really consider sausage whole food? Or is this just a splurge?
I was thinking the same thing!
Hi. Any proceessed meat would be considered a bit of a splurge but Lisa does buy organic.
I’d like to hear your thoughts on grilling meat, since from what I know is that the charring of meat creates carcinogens.
Hi there. This article might help: https://www.mindbodygreen.com/0-13850/heres-how-to-avoid-carcinogens-when-youre-grilling.html. Lisa also uses foil packs a lot when she grills.
It looks very simple and easy. I’m putting this to my cook-list and I’m going to try it this weekend.
Thanks for the recipe! :)
This sounds wonderful. I think I will double the oregano sauce and mix half of it in with my wild rice. Thank you for a great idea! I’ll come back and rate the recipe after I try it.
I’ve always grilled beef and lamb kabobs with onions and peppers on same skewer. The onions and peppers give good flavor to the meat….and if you marinate the meat a few hours in advance or overnight, the meat cooks swiftly, and you don’t need to be concerned.
I always cook vegetables on separate skewers. I find meat and veggies need different cooking times.