Special thanks to Butterball for sponsoring this post. As always, all opinions are my own!
Easy, flavorful, and healthy veggie and turkey sausage kabobs made with turkey sausage, peppers, red onion, mushrooms, and a delicious seasoning mix.
My boys think dinner on a stick is maybe the greatest thing I’ve ever served for dinner. While it seems they end up playing with the food more than eating the food (sword fighting seems more obvious than eating apparently), these veggie and turkey sausage kabobs have been the hands down favorite for playing AND eating!
After making a few kabob meals over the last couple of weeks, the boys have been begging to eat everything on a skewer so be prepared for a few more recipes to come your way 🙂
This is my third (!) year bringing you easy summer recipes using my favorite turkey products created by Butterball. I love teaming up with them and sharing with you the recipes my family loves so much.
Using Butterball’s Hardwood Smoked Turkey Sausage not only makes these sausage kabobs delicious (seriously Butterball’s Turkey Sausage is the BEST!), but it also makes these kabobs far healthier than regular pork sausage kabobs.
These veggie and sausage kabobs are super easy and quick to make and they require few ingredients. For the kabobs, we’re using Butterball’s Hardwood Smoked Turkey Sausage, bell peppers, mushrooms, and red onions. You can use whatever veggies you like or have on hand.
After the veggies and sausage are prepared, all the ingredients get tossed in oil and an easy seasoning blend. The seasoning blend adds a ton of flavor to these kabobs — and with all the flavor from the seasonings, you don’t need to marinate these kabobs in anything for them to taste delicious!
Add a light sprinkle of fresh parsley and you’re ready to serve these delicious sausage kabobs!
More Recipes for the Grill:
- Tin Foil Sausage and Veggies Jambalaya
- Grilled Chicken Marinade
- Steak Kebabs
- Grilled Avocado Bowls
- Steak Marinade
Easy, flavorful, and healthy veggie and sausage kabobs
- 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage, cut in 1 - 1-1/2 inch pieces
- 3 bell peppers (I use red, green, and orange), cut into 1 inch pieces
- 1/2 of 1 red onion, cut into 1 inch pieces
- 10 baby bella mushrooms,
- 4 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- Fine sea salt and freshly cracked pepper
- Vegetable Oil
- Optional: chopped parsley
Prep the sausage and veggies: cut the turkey sausage into 1 to 1-1/2 inch thick coins. Cut the peppers and red onion into 1 inch pieces. Cut the large mushrooms in half (small mushrooms leave whole!)
Preheat the grill to medium high heat. Soak wooden skewers in water for 20-30 minutes.
In a large bowl add all the veggies and sausage. Add olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) salt and pepper. Gently stir to combine everything.
Add the veggies and sausage on the soaked skewers.
Soak a paper towel in vegetable oil, roll it up, and then using tongs, rub it along cleaned and hot grill grates. Place the skewers on the grill and close. Cook for 3-4 minutes and then flip on the other side and cook for another 3-4 minutes or until veggies are lightly charred.
Remove and if desired serve with some fresh chopped parsley.
While I think grilling is the absolute BEST for kebobs, you can cook them in the oven. To do so, make sure the oven rack is in the top position and preheat the oven to 450 degrees F.