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Grilled sausage kabobs with colorful bell peppers, onions, and pineapple on wooden skewers served on a white platter.
Daniel

Sausage Kabobs

Juicy smoked sausage threaded with colorful peppers and onions, glazed with a smoky-sweet marinade for the ultimate easy grilling dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grilling
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Kabobs
  • 1.5 lbs smoked sausage kielbasa or andouille, cut into 1-inch rounds
  • 2 red bell pepper cut into 1.5-inch chunks
  • 1 green bell pepper cut into 1.5-inch chunks
  • 1 large red onion cut into 1.5-inch wedges
For the Glaze
  • 0.5 cup barbecue sauce your favorite brand
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper freshly ground
For Serving
  • 2 tbsp fresh parsley chopped, optional

Equipment

  • Grill (gas or charcoal)
  • Metal skewers or wooden skewers (soaked)
  • Basting Brush

Method
 

Prep
  1. In a small bowl, whisk together barbecue sauce, Dijon mustard, honey, smoked paprika, and black pepper until smooth. Set aside half the glaze (about 1/3 cup) for serving.
  2. Thread sausage, peppers, and onion onto skewers, alternating pieces. Aim for 4-5 pieces of sausage per skewer with vegetables in between. Brush generously with half the glaze.
Grill
  1. Preheat grill to medium-high (400-450 degrees F). Oil the grates. Place kabobs on grill and cook for 12-15 minutes, turning every 3-4 minutes, until vegetables are charred at edges and sausage is heated through with nice grill marks.
  2. In the last 2 minutes of cooking, brush kabobs with remaining glaze from the prep bowl. Remove from grill and let rest 2 minutes.
  3. Slide contents off skewers onto plates or serve on the skewers. Drizzle with reserved serving glaze and sprinkle with fresh parsley if desired.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Swap in zucchini, mushrooms, or cherry tomatoes for the peppers if you prefer. These reheat beautifully - make extra and pack for lunches.