Grilled Sausage and Bell Pepper Kabobs

5 Average
Especially with the addition of the fresh oregano sauce on top, these Grilled Sausage and Bell Pepper Kabobs were even better than I expected.
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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 on 100 Days of Real Food

 

Grilled Sausage and Bell Pepper Kabobs on 100 Days of Real Food

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13 thoughts on “Grilled Sausage and Bell Pepper Kabobs”

  1. What brand/kind of sausage did you use that satisfies the real food criteria? I’d love to know what your family uses because sausage is one of the items I struggle to find that complies with the real food guidelines.

    1. Amy Taylor (comment moderator)

      Hi there. Any processed meat is a little outside of the rules but Lisa does use Applegate’s organic meats sometimes. You can also look for locally sourced sausages at farmer’s markets and ask specific questions about their processing.

  2. Sounds so yummy, but do you really consider sausage whole food? Or is this just a splurge?

    1. Amy Taylor (comment moderator)

      Hi. Any proceessed meat would be considered a bit of a splurge but Lisa does buy organic.

  3. I’d like to hear your thoughts on grilling meat, since from what I know is that the charring of meat creates carcinogens.

  4. This sounds wonderful. I think I will double the oregano sauce and mix half of it in with my wild rice. Thank you for a great idea! I’ll come back and rate the recipe after I try it.

  5. I’ve always grilled beef and lamb kabobs with onions and peppers on same skewer. The onions and peppers give good flavor to the meat….and if you marinate the meat a few hours in advance or overnight, the meat cooks swiftly, and you don’t need to be concerned.

  6. I always cook vegetables on separate skewers. I find meat and veggies need different cooking times.

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