Grilled Sausage and Bell Pepper Kabobs

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

 

Sausage and Bell Pepper Kabobs on 100 Days of Real Food

Grilled Sausage and Bell Pepper Kabobs

Especially with the addition of the fresh oregano sauce on top, these Grilled Sausage and Bell Pepper Kabobs were even better than I expected.
5 from 1 vote
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • 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. 

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Grilled Sausage and Bell Pepper Kabobs
Amount Per Serving
Calories 483 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 14g88%
Cholesterol 85mg28%
Sodium 823mg36%
Potassium 460mg13%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 17g34%
Vitamin A 1905IU38%
Vitamin C 79.7mg97%
Calcium 70mg7%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

    1. Amy Taylor (comment moderator)

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

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

  3. 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.

  4. 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.

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

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