Fire up the grill for these delicious Italian sausage kabobs with tri color bell peppers and red onions. This favorite bbq recipe is easy to make and perfect for the grilling season.
I love heading outdoors for the summer grill season.
Not only am I spending time outdoors, but grilling dinner has its advantages. Grilling adds a such rich and smoky flavors to meats and vegetables. Also, I’m not washing a sink full of pots and pans when done cooking.
This sausage kabobs recipe is a favorite dinner. Try my creamy tomato pasta alongside it.
The flavorful kabobs are so easy to make. The only time consuming part is threading the Italian sausage, red, yellow and green bell peppers and red onion on wooden skewers. But you can assemble the kabobs in advance. Then it only takes 10-12 minutes of grilling time.
Add sausage kabobs to your list of favorite grilling recipes. You’ll love serving these shish kabobs at barbecues and summertime parties.
Gather the ingredients
Use traditional sausage and peppers ingredients in a fun way!
-Italian sausages ~ Either sweet or spicy Italian sausage links are delicious in the tasty recipe.
-red bell pepper ~ Using the three different colored sweet peppers make for beautiful and flavorful kabobs. You can use any combination of peppers you like.
-green bell peppers
-yellow bell pepper
-red onion ~ Yellow or Vidalia onions are an alternative.
-olive oil ~ Adds delicious flavor to the sausage and vegetables and helps prevent them from sticking to the grill grate.
-Italian herb blend ~ This dried blend of spices adds a distinctive Italian flavor to the kabobs and is available in stores. You can make your own mixture by combining equal amounts of dried basil, oregano, thyme, rosemary and marjoram.
-garlic powder
-kosher salt
-fresh ground black pepper
-marinara ~ My first choice is always homemade basil marinara. But there are many delicious ones at the grocery store and online too.
Scroll to the recipe card for full quantities of the ingredients.
Recipe details
Sausage kabobs are easy to make. The most time consuming part is threading the pieces of sausage and vegetables on the skewers. Enlist some kitchen help from a family member or friend to speed up the making of the kabobs,
Hint: Clean a hot grill grate with half an onion. Pierce the half onion with a fork and rub the cut side down along the grill grate. The onion’s juices release and produce steam to remove the bits of charred on food.
Recipe variations
Precooked sausage – Try one of the many precooked sausages instead of the Italian sausage.
Vegetables – Add pieces of zucchini, yellow squash or whole mushrooms to the skewers too.
Extra marinara sauce – Dipping is fun! Serve extra homemade or store bought marinara sauce to dip the sausage and roasted vegetables.
What equipment you’ll need to make sausage kabobs
chef knife,cutting boards,8 inch wooden skewers or metal skewers,metal measuring spoons,large baking sheet,long metal tongs,basting brush.
Top tips
To make this sausage kabob recipe in advance, thread the sausage and vegetables on the skewers. Store in the refrigerator until grill time.
Use an instant read digital thermometer to ensure the Italian sausage is cooked. The meat should have an internal temperature of 160 degrees F with ready.
FAQ
how do you grill sausage kabobs without a grill?
You can use a grill pan on the stovetop to grill the kabobs. Heat the pan to hot and grill the sausage kabobs for 4-5 minutes per side. Brush with the marinara sauce the last few minutes of grilling time.
can you bake the kabobs in the oven?
Yes! Place the kabobs on a rimmed baking sheet. Brush the kabobs with the marinara sauce. Bake in a preheated 400 degree oven for about 15 minutes turning over half way through.
serving suggestions
These are my favorite dishes to serve with sausage kabobs.
INGREDIENTS
1 pound Italian sausage links, cut in 1 1/2 inch pieces.1 large red bell pepper, cut in 1 1/2 inch pieces,1 large green bell pepper, cut in 1 1/2 inch pieces,1 yellow bell pepper, cut in 1 1/2 inch pieces,1 large red onion, cut in 1 1/2 inch pieces,2 tablespoons olive oil,2 teaspoons Italian herb blend,1 teaspoon garlic powder,1 teaspoon kosher salt,1/2 teaspoon black pepper,2 cups marinara sauce, 1 cup to brush on kabobs and 1 cup for dipping,8 (8 inch) wooden skewers.
NOTES
To make this sausage kabob recipe in advance, thread the sausage and vegetables on the skewers. Store in the refrigerator until grill time.
Use an instant read digital thermometer to ensure the Italian sausage is cooked. The meat should have an internal temperature of 160 degrees F with ready.
NUTRITION
Serving Size: 2 kabobs Calories: 474 Sugar: 11.8g Sodium: 2039mg Fat: 26.7g Saturated Fat: 8.3g Unsaturated Fat: 0g Trans Fat:0g Carbohydrates: 24g Fiber: 3.8g Protein: 36.5g Cholesterol: 64mg
