These veggie kabobs with kielbasa sausage are simply seasoned and grilled to perfection! Serve them over rice, as a nourishing side dish, or all on their own! This recipe is super easily modified too – use whatever veggies and protein you have on hand.
Why You’ll Love These Sausage and Veggie Kabobs
These sausage and veggie kabobs are a quick and easy meal to throw on the barbie – or the grill! 😉 If you haven’t noticed, I like quick and easy meals. As much as I love the process of cooking, there are times when I just want something fast and easy that still tastes great.
This dish is not only easy, it’s customizable! I used white onions in this recipe, but that’s only because I had them on hand. If you have red onions, beef, lamb, or zucchini, feel free to throw it on your kabob.
Everyone in the family enjoys these kabobs, although my kids may have used the leftover skewers as swords. Once everyone lays down their swords, though, this will be a quick and easy meal you won’t soon forget!
Key Ingredients for Veggie Kabobs
I’m going to share the veggies and sausage that I personally love for these kabobs, but keep in mind that you can swap out these veggies for whatever you have on hand. You can also any type of sausage – even veggie sausage – or chunks of beef, chicken, or lamb. It’s up to you!
- Kielbasa Sausage – cut into 2-inch chunks
- Bell Pepper – seeds removed and cut into 2-inch chunks
- Small Onion – cut into 2-inch chunks
- Baby Portabella Mushrooms
- Seasonings – garlic powder, salt, pepper
- Olive Oil
How To Make Sausage and Veggie Skewered Kabobs
Step 1: Preheat
Preheat the grill to medium-high heat.
Step 2: Skewer
Thread the sausage and veggies onto the skewers, alternating into whatever pattern you desire.
Note: If you’re using wood skewers, be sure to soak them in water for 20-30 minutes before using them.
Step 3: Season
In a small bowl, combine the garlic powder, salt, and pepper. Brush the kabobs with olive oil and then sprinkle them with the seasoning.
Step 4: Grill
Place the kabobs on the grill and turn them occasionally. Cook them for about 15 minutes, or until the peppers and veggies are charred and the sausage is cooked.
I love bell peppers, onions, and mushrooms the most, which is why they’re starring in this recipe. You can also use zucchini or different kinds of squash if you cut them into chunks, and tomatoes grill deliciously on a kabob!
You certainly can! In this recipe, we brush everything with olive oil and sprinkle seasonings on top, but if you’d like to marinate them – along with the sausage or meat of your choice – then you’re welcome to! I’d recommend marinating everything for 4 hours at least but overnight is probably best for maximum flavor.
You can prep your kabobs the night before by cleaning and chopping the veggies and meat. Then the next day you can skewer the ingredients, grill them, and serve them immediately.
If you have leftover kabobs, store them in an airtight container in the fridge for up to 5 days. Just microwave your veggies and protein to enjoy!
How to Serve Kabobs
To serve your sausage and veggie kabobs, the options are endless! Serve a kabob or two over rice, alongside pasta salad, or wrapped up in a piece of pita with your favorite sauce or dressing.
You can also keep it super simple. Grilled veggies and sausage would be delicious over a simple cobb salad, or salad of your choice!
More Kabob Recipes To Try
- BBQ Marinated Chicken Kabobs
- Donut and Fruit Kabobs
- Red, White, and Blue Fruit Kabobs
- Chicken Fajita Kebabs
Sausage and Veggie Kabobs
- 1 12 oz Kielbasa sausage, cut into about 2″ chunks
- 1 bell pepper seeds removed and cut into 2″ chunks
- 1 small onion cut into 2″ chunks
- 15 baby portabella mushrooms
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
- olive oil
- Preheat the grill to medium high heat.
- Thread the sausage and veggies onto the skewers alternating into whatever pattern you desire.
- In a small bowl combine the garlic powder, salt and pepper. Brush kabobs with olive oil and sprinkle with seasoning.
- Place on grill and turn occasionally. Cook for about 15 minutes or until peppers and veggies are charred and sausage is cooked.