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Veggies & Sausage Kabobs

Fire up the grill and get ready for these chicken sausage kabobs with roasted peppers, zucchini rounds and baby onions.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: BBQ, kabobs
Servings: 4 servings
Author: Silvia


  • 1 pk al fresco chicken sausage (any flavor)
  • 3 whole bell peppers, red, orange and yellow
  • 8-10 baby red onions
  • 1 small zucchini, sliced in rounds
  • 1 tbsp fresh cilantro
  • 1/2 lemon, juice
  • 1 pinch salt and pepper, to taste
  • 1 tbsp olive oil


  • Pre-heat the grill. Set 8 skewers aside*
  • Cut the sausages in half. Also cut the bell peppers into square-ish shaped pieces, all about the same size. Have all the veggies washed and ready on your work surface.
  • Insert veggies in skewer, in whichever order you like. They will look and taste nice with the colored peppers. Take turns with the zucchini and onions, just in case some people will prefer one over the other.
  • Place skewers directly on the hot grill. Depending on the temperature of your grill, it may take 3-6 minutes to cook on each side. Since the sausage is already cooked, all you're looking to do is to heat them up and create some char marks. The veggies should be softer but not falling apart with some grill marks as well.
  • Transfer to a serving platter. Season with salt and pepper to taste. Drizzle some olive oil and fresh lemon juice. Garnish with fresh cilantro and serve.


* If using wooden skewers, wrap a piece of aluminum foil on the ends so it doesn't burn. When the kabobs are done cooking, remove the foil and serve.