Sausage kabobs made on the grill are incredibly flavorful and delicious. If you are wanting something different to add to your summer grilling rotation, this is the recipe for you.
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Summer and grilling go hand in hand in my world. The weather is nice and no one wants to heat up their kitchen, so cooks turn to the outdoors to whip up a tasty dinner on the grill. There’s nothing like grilled food in the summer. My lazy self loves grilling season because for me it means my hubby does most of the cooking and I get a break. He’s master of the grill in this house and I couldn’t be happier. The kids play in the pool, I get all of the fixings ready, and my husband is in his happy place by the grill.
Some of my favorite grilled recipes include burgers, chicken kabobs, steak, pork chops, vegetables, chicken thighs, and more. What if you want something a little different though? I’ve got just the thing for you.
If you are looking for something a little different from your standard grilled fare, smoked sausage kabobs are awesome on the grill. Sausage has a lot of delicious flavor on its own, but when you add a simple sauce blend to the sausage and vegetables, your finished product is even better.
Ways to switch up this recipe
- Use bbq sauce instead of my mustard dressing. Take care not to burn the kabobs. BBQ sauce has a high sugar content and needs to be basted towards the end of cooking.
- Substitute any kind of sausage. Think spicy kielbasa or sweet chicken apple sausage. Anything works.
- Use any tender produce you like. Zucchini, summer squash, onions, peppers, eggplant, pineapple, mushrooms, and tomatoes are all good choices.
- If you don’t want to hassle with the sticks, you can dump everything on some foil or a grill basket to still get the grilled taste without having to take the time to skewer the sausage and vegetables.
Smoked sausage kabobs
Delicious smoked sausage and vegetable kabobs made on the grill.
- 1 lb smoked sausage
- 1 bell pepper cut into small chunks
- 1 onion cut into small chunks
- 2 small zucchini sliced
- 4 oz mushrooms quartered or halved
- 1/4 c olive oil
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic minced or pressed
- 1 tsp Italian seasoning
Whisk up the dressing (olive oil, mustard, salt, pepper, garlic, and Italian seasoning) and set aside.
If using wooden skewers, soak them for 15-20 minutes to prevent burning.
Preheat your grill over medium heat (about 350-450 degrees).
Alternating ingredients, skewer all of the ingredients, for example, sausage, onion, pepper, mushroom, zucchini and then repeat.
Brush dressing mixture on all of the kabobs.
Grill 4-5 minutes on each side or until vegetables are tender and sausage is warmed and golden.
Alternatively, you could toss all of the vegetables and sausage in the dressing and bake in the oven on a baking sheet at 400 degrees for about 20 minutes.
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