Cajun Andouille Pepper Kabobs
Fire up the grill for these smoky, flavor-packed Cajun Andouille Pepper Kabobs! This vibrant recipe combines zesty andouille sausage with a trio of colorful bell peppers and sweet red onion, all marinated in a bold blend of Cajun seasoning, smoked paprika, and garlic. Skewered to perfection and finished with a sprinkle of fresh parsley, these kabobs are quick to prep, grill-ready in just 20 minutes, and bursting with spicy, savory goodness. Perfect for summer barbecues or weeknight dinners, these kabobs pair beautifully with rice, a crisp salad, or crusty bread for a satisfying, crowd-pleasing meal. Whether you're craving smoky charred veggies or robust Cajun spice, these grilled kabobs are a surefire hit!
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Recipe Information
Ingredients
- 4 links andouille sausage
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large red onion
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh parsley
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while grilling.
Preheat your grill to medium-high heat or set up a grill pan over medium-high heat on the stovetop.
Cut the andouille sausage into 1-inch thick slices.
Core, seed, and cut the red, yellow, and green bell peppers into 1.5-inch pieces.
Peel and cut the red onion into similarly-sized chunks, separating the layers slightly to make them easier to skewer.
In a large mixing bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, black pepper, and salt. Whisk well to create the marinade.
Add the sausage, bell peppers, and onion to the bowl with the marinade. Toss to coat all the ingredients evenly.
Thread the sausage, bell peppers, and onion onto skewers, alternating for a colorful and balanced presentation.
Place the skewers on the preheated grill or grill pan. Cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred, and the sausage is heated through.
Remove the kabobs from the grill and let them rest for 2-3 minutes. Sprinkle fresh parsley over the top before serving.
Serve hot alongside rice, salad, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 5508 mg | 239% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 16.3 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
