Easy, flavorful, and healthy veggie and sausage kabobs
Keyword sausage kabobs
Prep Time 15minutes
Cook Time 8minutes
Total Time 23minutes
Servings 7filled kabob skewers
1package (13 ounces)Butterball Hardwood Smoked Turkey Sausage,cut in 1 - 1-1/2 inch pieces
3bell peppers (I use red, green, and orange),cut into 1 inch pieces
1/2of 1red onion,cut into 1 inch pieces
10baby bella mushrooms,
1tablespoondried parsley flakes
Fine sea salt and freshly cracked pepper
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.