Beef Sausage Peppers Skewers (Printer-friendly)

Tender beef sausages grilled with colorful bell peppers and onions for a vibrant, savory dish.

# What You Need:

→ Meats

01 - 14 oz beef sausages, cut into 1-inch pieces

→ Vegetables

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

→ Marinade

04 - 2 tbsp olive oil
05 - 1 tbsp balsamic vinegar
06 - 2 cloves garlic, minced
07 - 1 tsp dried oregano
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ Garnish

11 - 2 tbsp chopped fresh parsley (optional)
12 - Lemon wedges, for serving

# How to Make It:

01 - Whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, smoked paprika, salt, and black pepper in a large bowl until well combined.
02 - Add sausage pieces, bell peppers, and onion wedges to the marinade. Toss thoroughly to coat all pieces evenly. Let stand for 10-15 minutes to absorb flavors.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F.
04 - Thread marinated sausage, peppers, and onions onto metal or soaked wooden skewers in alternating pattern, leaving slight space between pieces for even cooking.
05 - Place skewers on preheated grill and cook for 12-15 minutes, turning every 3-4 minutes, until sausages reach internal temperature of 160°F and vegetables are tender with light charring.
06 - Transfer skewers to serving platter, sprinkle with fresh parsley, and arrange lemon wedges alongside for squeezing.

# Expert Tips:

01 -
  • Everything cooks on one skewer so cleanup is practically nonexistent
  • The marinade does double duty dressing the vegetables and seasoning the meat
  • These reheat beautifully for tomorrows lunch if you actually have leftovers
02 -
  • Wooden skewers need at least 30 minutes soaking or they will burn on the grill
  • Cutting everything the same size ensures even cooking and easier eating
  • Leave a tiny bit of space between pieces on the skewer so heat circulates properly
03 -
  • Double the recipe and freeze the raw threaded skewers for busy weeknight emergencies
  • Sprinkle a little flaky sea salt over everything right before serving for texture

Return