Best 8 Sausage And Bell Pepper Kebabs Recipes

SAUSAGE-AND-PEPPER SKEWERS

Steps:

• Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
• Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
• Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
• Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.
• Photography by Antonis Achilleos

SAUSAGE AND BELL PEPPER KEBABS

Steps:

• Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
• Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.

SAUSAGE AND BACON KABOBS

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
• Cut each sausage into 5 pieces.
• Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
• Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
• Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
• INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.

GRILLED ITALIAN SAUSAGE KABOBS

Steps:

• Mix pizza sauce, basil, and oil; reserve.
• Cook sausage pieces in 10-inch skillet over medium heat about 10 minutes, turning occasionally, until partially cooked; drain.
• Thread sausage, zucchini and bell pepper pieces alternately on each of six 15-inch metal skewers, leaving space between each.
• Place olive on tip of each skewer.
• Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 to 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender.
• Heat remaining pizza sauce mixture to boiling; serve with kabobs.

GRILLED CHICKEN, SAUSAGE, PEPPER & ONION KABOBS

Steps:

• Soak 10 wood skewers in water for 20 minutes. {this ensures that the skewers will not burn on the grill}
• Assemble the kabobs, alternate the sausage with onions and peppers.
• Heat grill to medium high heat and place kabob on grill.
• Grill each side for 4-5 minutes.
• Remove from grill.
• Serve with Roasted Garlic & Herb Couscous.

SAUSAGE AND BELL PEPPERS

Steps:

• Heat approximately 1 tablespoon of olive oil in a large frying pan.
• Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink".
• Remove the sausage and drain on a paper towel.
• Keep the heat going on the pan and add onions and peppers (do not add any additional oil).
• Cook the onions and peppers approximately 5 minutes or until onions start to become translucent.
• During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out.
• Add salt and pepper over the onion/pepper mixture and turn heat down to simmer.
• Place sausage on top of onions and peppers and cover.
• Simmer for approximately 15 minutes or until sausage is cooked through.
• Serve on Italian Bread.

SAUSAGE, SOURDOUGH, AND BELL PEPPER SPIEDINI

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside. On each of 8 metal skewers, alternately thread 3 bell pepper pieces, 2 sausage pieces, 4 onion pieces, and 2 bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat; divide among 4 plates. Top with skewers. Brush skewers with more dressing.

SAUSAGE AND BELL PEPPER KEBABS

Steps:

• Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
• Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.