Fire up the grill for these delicious Italian sausage kabobs with tri color bell peppers and red onions. This favorite bbq recipe is easy to make and perfect for the grilling season.
I love heading outdoors for the summer grill season.
Not only am I spending time outdoors, but grilling dinner has its advantages. It adds a such rich and smoky flavors to meats and vegetables. Also, there's not a sink full of pots and pans to wash when I'm done cooking.
This sausage skewers recipe is a favorite dinner. They're delicious alongside my creamy tomato pasta or potato salad with pickles.
The flavorful kabobs are so easy to make. The only time consuming part is threading the Italian sausage, red, yellow and green bell peppers and red onion on wooden skewers. But you can assemble the sausage kebobs in advance. Then it only takes 10-12 minutes of grilling time.
Add sausage kabobs to your list of favorite grilling recipes. You'll love serving these shish kabobs at barbecues and summertime parties.
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Ingredients & substitutions
Use traditional sausage and peppers ingredients in a fun way! Scroll to the recipe card for full quantities of the ingredients.
- Italian sausages ~ Either sweet or spicy Italian sausage links are delicious in the tasty recipe.
- Red bell pepper ~ Using the three different colored sweet peppers make for beautiful and flavorful kabobs. You can use any combination of peppers you like.
- Green bell peppers
- Yellow bell pepper
- Red onion ~ Yellow or Vidalia onions are an alternative.
- Olive oil ~ Adds delicious flavor to the sausage and vegetables and helps prevent them from sticking to the grill grate.
- Italian herb blend ~ This dried blend of spices adds a distinctive Italian flavor to the kabobs and is available in stores. You can make your own mixture by combining equal amounts of dried basil, oregano, thyme, rosemary and marjoram.
- Garlic powder
- Kosher salt
- Fresh ground black pepper
- Marinara ~ My first choice is always homemade basil marinara. But there are many delicious ones at the grocery store and online too.
How to make sausage kabobs
Sausage kabobs are easy to make. The most time consuming part is threading the pieces of sausage and vegetables on the skewers. Enlist some kitchen help from a family member or friend to speed up the making of the kabobs. Scroll to the recipe card for complete instructions.
Step 1: Soak the skewers for 20 minutes. Dry before adding the sausage and veggies.
Step 2: Thread the Italian sausage, bell peppers and red onion on the skewers.
Step 3: Brush with olive oil. Sprinkle with Italian herb blend, garlic powder, kosher salt and black pepper.
Step 4: Grill the sausage kabobs over a hot grill for 4-5 minutes per side.
Step 5: Brush with marinara sauce the last few minutes of grilling time.
Step 6: Remove the kabobs from the grill and serve with more of the marinara sauce.
Hint: Clean a hot grill grate with half an onion. Pierce the half onion with a fork and rub the cut side down along the grill grate. The onion's juices release and produce steam to remove the bits of charred on food.
Variations
- Precooked sausage - Try one of the many precooked sausages instead of the Italian sausage.
- Vegetables - Add pieces of zucchini, yellow squash or whole mushrooms to the skewers too.
- Extra marinara sauce - Dipping is fun! Serve extra homemade or store bought marinara sauce to dip the sausage and roasted vegetables.
Recommended equipment
Expert tips
To make this sausage kabob recipe in advance, thread the sausage and vegetables on the skewers. Store in the refrigerator until grill time.
Use an instant read digital thermometer to ensure the Italian sausage is cooked. The meat should have an internal temperature of 160 degrees F with ready.
Frequently asked questions
You can use a grill pan on the stovetop to grill the kabobs. Heat the pan to hot and grill the sausage kabobs for 4-5 minutes per side. Brush with the marinara sauce the last few minutes of grilling time.
Yes! Place the kabobs on a rimmed baking sheet. Brush the kabobs with the marinara sauce. Bake in a preheated 400 degree oven for about 15 minutes turning over half way through.
What to serve with kabobs
These are my favorite dishes to serve with sausage kabobs.
More grilling recipes to try
Looking for other recipes like this? Try these:
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Easy Italian Sausage, Pepper and Onion Kabobs
Ingredients
- 1 pound Italian sausage links cut in 1 ½ inch pieces
- 1 large red bell pepper cut in 1 ½ inch pieces
- 1 large green bell pepper cut in 1 ½ inch pieces
- 1 yellow bell pepper cut in 1 ½ inch pieces
- 1 large red onion cut in 1 ½ inch pieces
- 2 tablespoons olive oil
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups marinara sauce 1 cup to brush on kabobs and 1 cup for dipping
- 8 8 inch wooden skewers
Instructions
- Soak the wooden skewers in water for 20 minutes.
- Heat a grill to high heat.
- Thread the sausage, peppers, and onions alternately on the skewers.
- Brush the kabobs with olive oil. Sprinkle with Italian herb blend, garlic powder, kosher salt and black pepper.
- Grill the kabobs for 4-5 minutes per side or for a total of about 10 minutes. Brush the kabobs with the marinara sauce the last few minutes of grilling time. The vegetables will be charred and the sausage cooked through with an internal temperature of 160 degrees F.
- Remove the kabobs from the grill and serve with the extra marinara sauce.
Coleen says
My family loved these kababs with the marinara sauce. The Italian sausage was a nice switch. YUM!
Amy Casey says
This is one of my favorite kabob recipes. They are also great to serve as appetizers.
Jessica says
We made these a few nights ago because we were craving kabobs. As usual, Amy's recipe did not disappoint. We will definitely make these again. Thank you for the awesome recipe!
Amy Casey says
Yea! We grill all year round and this is one of our favorite recipes. I'm so glad you enjoy it too.