Sausage Pepper Kabobs
Transform your backyard barbecue or weeknight dinner with these vibrant and flavorful Sausage Pepper Kabobs! Featuring smoky, savory sausage links paired with a rainbow of bell peppers and red onions, this recipe is a feast for both the eyes and taste buds. Each skewer is brushed with a zesty marinade of olive oil, garlic powder, oregano, smoked paprika, and a hint of salt and pepper, ensuring bold, irresistible flavor in every bite. With just 15 minutes of prep time, these quick and easy skewers can be grilled or broiled to perfection in under 10 minutes—perfect for busy weeknights or summer cookouts. Serve them as a standalone dish or alongside fluffy rice, roasted potatoes, or your favorite dipping sauce for a deliciously customizable meal that's sure to impress! Ideal for fans of grilled recipes, sausage dishes, and colorful kabob platters, these skewers are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 links smoked sausage (or your favorite precooked sausage link)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during cooking.
Preheat your grill to medium-high heat or set your oven to broil.
Cut the smoked sausages into 1-inch pieces.
Dice the red, yellow, and green bell peppers into 1-inch squares.
Peel and cut the red onion into similarly sized 1-inch chunks.
In a large mixing bowl, combine olive oil, garlic powder, dried oregano, smoked paprika, salt, and black pepper. Stir well to create the marinade.
Add the sausage pieces, bell peppers, and onion chunks to the bowl with the marinade. Toss everything so that the ingredients are evenly coated.
Thread the sausage, bell peppers, and onions onto the skewers, alternating them for color and variety.
Cook the kabobs on the grill or under the broiler for about 8-10 minutes, turning occasionally, until the vegetables are slightly charred and the sausage is heated through.
Serve the sausage pepper kabobs hot, either on their own or with a side of rice, potatoes, or your favorite dipping sauce.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 20.1 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2038 mg | 43% | |
*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.
