There’s just something super yummy about pairing together some good ole sausage and bell peppers. While I’ve had this combo together many times on pizza, in pasta, and even in frittatas, I’ve never thought to throw them on the grill together – until now! And let me tell you what, especially with the addition of the fresh oregano sauce on top, these Grilled Sausage and Bell Pepper Kabobs were even better than I expected.
I’ll definitely be doubling this recipe next time I make it so I can add the leftovers to some eggs for my breakfast in the morning. I might even throw in a few mushrooms as well. Mmmm, mmmm good! :)
Grilled Sausage and Bell Pepper Kabobs
Preheat outdoor gas grill to medium-high heat, around 425° F (or prepare a charcoal fire).
Cut each sausage link into 5 or 6 chunks. Chop the bell peppers and onion into square pieces about 2 inches in size. Thread onto skewers by alternating ingredients.
In a small jar with a tight-fitting lid, combine the oil, garlic, oregano, vinegar, salt, and pepper. Shake to emulsify. Pour evenly over top of the kabobs.
Grill until sausage is done all the way through and the peppers are tender, approximately 8 minutes per side. Serve warm with wild rice and coleslaw.
We recommend organic ingredients when feasible.