This grilled sausage and peppers on skewers recipe makes an easy meal with juicy sausage, colorful peppers, and plenty of smoky flavor. It's a dish that's quick to grill for weeknight dinners, cookouts, or casual gatherings.
I like to combine these skewers with a sweet-and-sour sauce for a flavorful appetizer or snack. They also go well with rice and a simple dipping sauce for an easy dinner.
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I make these sausage and pepper kabobs when I want something hot off the grill without cooking for a crowd. I found that using smoked sausage gives plenty of flavor on its own, so there's no need for extra seasoning before grilling. I also prefer cutting the peppers and onion into pieces that are close in size to the sausage because everything finishes cooking at the same time. If I'm putting together a casual cookout menu, I like serving these with my grilled shrimp skewers for another fresh-off-the-grill option.
One thing I learned is that leaving a little space between the sausage and vegetables helps the peppers and onions pick up better grill marks instead of steaming against the sausage. It's a small tradeoff that may require an extra skewer, but I think the added char and texture are worth it. When the weather doesn't cooperate for outdoor grilling, I often make these on an indoor grill and pair them with my BBQ chicken skewer air fryer recipe so I can still enjoy a grilled meal any time of year.
Ingredients
- Sausages
- Bell peppers (I like to use multicolored or a mix of red and green)
- Onion
- Coconut oil
Scroll down to the recipe card for quantities used.
Instructions
Soak the skewers in water for 15 minutes, then pat them dry. Cut each sausage link into 4 equal pieces and chop the peppers and onion into bite-sized chunks.
Thread the sausage, peppers, and onion onto the skewers, alternating the ingredients until each skewer is full.
Lightly brush all sides of the skewers with oil to help prevent sticking and encourage browning. Grill for about 4 minutes until grill marks form.
Flip the skewers and brush on additional oil.
Grill for another 4 minutes, until the sausage is heated through and the vegetables are lightly charred.
Transfer to a serving plate and serve warm with your favorite dipping sauce.
Tips
Top tip: Use fully cooked smoked sausage. Since the sausage only needs to be heated through, the vegetables can cook until they're tender with lightly charred edges without worrying about undercooked meat.
- Cut the vegetables to match the sausage pieces. Keeping everything close to the same size helps the peppers and onions finish cooking at the same time as the sausage.
- Don't overcrowd the skewers. Leave a small gap between the ingredients so the heat can circulate and create better browning on all sides.
- Turn the skewers gently with tongs. This helps keep the peppers and onions from slipping or tearing while they're softening.
- Serve right off the grill. These skewers taste best while the sausage is still hot and the peppers and onions are slightly crisp around the edges.
Variations
- Use your favorite sausage. Smoked sausage works well, but kielbasa, chicken sausage, turkey sausage, or spicy andouille are all great options.
- Change up the vegetables. Add zucchini, mushrooms, or chunks of yellow squash to the skewers for more color and variety.
- Swap the onion. Use sweet onion or white onion if you don't have red onion on hand.
- Try different bell peppers. Red, yellow, orange, and green peppers all work well, and using a mix adds both color and a balance of sweet and slightly earthy flavors.
- Brush with seasoned oil. Stir a little garlic powder, Italian seasoning, or smoked paprika into the oil before brushing it on the skewers for an extra layer of flavor.
- Finish with a sauce. Serve the grilled skewers with barbecue sauce, honey mustard, spicy mustard, or garlic aioli for a different flavor with each meal.
Storage
Store any leftover sausage skewers in an airtight container in the refrigerator for up to 3 days. You can leave the ingredients on the skewers or remove them to save space before storing.
To reheat, warm them in a skillet over medium heat for a few minutes, turning occasionally until heated through, or microwave in 30-second intervals until hot. If using an air fryer, reheat at 350°F for 3 to 5 minutes to help the sausage and vegetables regain some of their grilled texture.
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Recipe
Grilled Sausage and Peppers with Onion on Skewers
Ingredients
- 2 links sausages I used smoked sausages
- 2 medium bell peppers cut in bite-sized chunks
- 1 medium red onion cut in bite-sized chunks
- 1 tablespoon coconut oil
OTHERS:
- water for soaking skewers
Instructions
- Cut the extra tip of the sausage casing, if any. Then slice each sausage into 4 equal portions.
- Pierce the middle of the bell pepper, onion, and sausage. Then skewer another batch and end with a slice of bell pepper and onion at the end tip.
- Lightly brush all sides with oil and grill undisturbed for 4 minutes or until grill marks appear. Gently flip each skewer and continue to grill for another 4 minutes.
- Transfer to a serving plate and pair with your favorite sausage dipping sauce.
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