Beef Sausage Skewers Peppers (Printer-friendly)

Juicy beef and bell peppers grilled on skewers with flavorful spices and herbs for a quick, vibrant dish.

# What You Need:

→ Meat & Sausage

01 - 14 oz beef sausages, cut into 2-inch pieces

→ Vegetables

02 - 2 large bell peppers (red and yellow), cut into 2-inch pieces
03 - 1 red onion, cut into wedges
04 - 8 cherry tomatoes

→ Marinade

05 - 2 tbsp olive oil
06 - 1 tbsp balsamic vinegar
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - ½ tsp black pepper
11 - ½ tsp salt

→ To Serve

12 - Lemon wedges
13 - Fresh parsley, chopped

# How to Make It:

01 - In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, smoked paprika, black pepper, and salt to create the marinade.
02 - Add the sausage pieces, bell peppers, onion, and cherry tomatoes to the bowl. Toss to coat evenly. Marinate for 10 minutes.
03 - Preheat grill or grill pan to medium-high heat.
04 - Thread sausage, peppers, onion, and tomatoes alternately onto metal or soaked wooden skewers.
05 - Grill skewers for 12–15 minutes, turning occasionally, until sausages are cooked through and vegetables are tender and lightly charred.
06 - Serve hot, garnished with chopped parsley and lemon wedges on the side.

# Expert Tips:

01 -
  • The balsamic marinade caramelizes beautifully on the grill creating sticky sweet spots that everyone fights over
  • Everything cooks on the same skewer so your protein and veggies are done at the exact same time
  • These reheat surprisingly well for lunch the next day if you somehow have leftovers
02 -
  • Wooden skewers must soak for at least 30 minutes or they will burn on the grill, but metal skewers work even better if you have them
  • Cutting everything into similar sized pieces is the difference between perfectly cooked skewers and burnt veggies with raw sausage
  • The marinade time matters, but do not go over 20 minutes or the vinegar starts breaking down the texture of the vegetables
03 -
  • Double skewer the pieces using two parallel skewers for each portion to make turning them on the grill much easier
  • Let the skewers rest for a couple minutes off the heat before serving so the juices redistribute

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