Beef Sausage Peppers Skewers

The smell of these skewers hitting the hot grill takes me back to summer evenings on my friend Sarah's rooftop, where we'd crowd around her tiny portable grill with drinks in hand, watching the peppers char and the sausages sizzle. Someone always forgot the marinade until the last minute, but honestly, even with just olive oil and salt, these skewers are magical.

Last summer I made these for my dad's birthday and he practically hovered over the grill the whole time, asking if they were done yet. The combination of smoky sausage and sweet peppers had him going back for thirds, which is basically his highest praise.

Ingredients

• 400 g beef sausages: Cut into generous 2-inch chunks so they stay juicy and don't dry out on the grill
• 2 large bell peppers: Mix red and yellow for that gorgeous color contrast that makes people excited before they even take a bite
• 1 red onion: Cut into wedges rather than small pieces so they don't fall through the grill grates
• 8 cherry tomatoes: They burst a little when grilled, creating this amazing natural sauce that coats everything
• 2 tbsp olive oil: The foundation of the whole marinade, helping those spices really cling to every surface
• 1 tbsp balsamic vinegar: This is the secret ingredient that gives the skewers that gorgeous caramelized finish
• 2 garlic cloves: Mince them fresh rather than using powder for way more flavor impact
• 1 tsp dried oregano: Classic Mediterranean herb that pairs so perfectly with grilled meats and vegetables
• 1 tsp smoked paprika: Adds this subtle smoky depth even if you're cooking on a stove top grill pan
• Lemon wedges: A squeeze over the hot skewers right before serving brightens everything up

Instructions

Whisk together your marinade:

In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, oregano, smoked paprika, salt, and pepper until everything is well blended.

Coat everything thoroughly:

Add the sausage pieces, bell peppers, onion wedges, and cherry tomatoes to the bowl and toss gently until every piece is evenly covered in that flavorful marinade.

Let it soak up flavor:

Let everything sit for about 10 minutes while you preheat your grill or grill pan to medium-high heat.

Build your skewers:

Thread the sausage, peppers, onion, and tomatoes onto metal or soaked wooden skewers, alternating ingredients for that beautiful striped pattern.

Grill to perfection:

Cook the skewers for 12 to 15 minutes, turning them every few minutes until the sausages are cooked through and the vegetables are tender with lovely charred spots.

Serve with a bright finish:

Transfer the skewers to a serving platter, sprinkle generously with fresh parsley, and arrange lemon wedges alongside for squeezing.

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These skewers have become my go-to whenever friends come over because everyone can just grab their own and there's something so communal about eating off a stick. Plus, they're gluten-free if you're careful about the sausages you buy, which means almost everyone can enjoy them.

Make It Your Own

Sometimes I swap in zucchini rounds or mushroom caps instead of peppers, and they work beautifully with the same marinade. The key is keeping pieces roughly the same size so everything finishes cooking at the same time.

Serving Suggestions

These skewers pair wonderfully with fluffy couscous, a simple green salad with vinaigrette, or just some good crusty bread to soak up all those delicious juices that collect on the plate.

Leftovers and Storage

Any leftover skewers actually make amazing lunch the next day, either reheated briefly or served cold in a salad with some extra vinaigrette.

• Store leftovers in an airtight container in the fridge for up to 3 days
• Remove food from skewers before reheating to avoid drying out
• The flavors actually develop even more overnight, so don't stress about making extra

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There's something deeply satisfying about food on a stick that makes everything taste better, and these skewers have become a permanent rotation in our summer grilling lineup.

Recipe Q&A

→ What type of sausages work best for grilling?

Juicy beef sausages with a good fat content grill well, staying moist while developing a flavorful char exterior.

→ Can bell peppers be substituted?

Yes, zucchini or mushrooms make excellent alternatives for a different texture and flavor profile.

→ How long should the sausages and vegetables marinate?

Marinating for about 10 minutes allows the flavors to infuse without sogginess, enhancing the grilled taste.

→ What grilling techniques ensure even cooking?

Thread items evenly on skewers and turn occasionally over medium-high heat to cook the sausages fully and soften vegetables without burning.

→ What sides complement these skewers well?

Rice, couscous, or crusty bread pair wonderfully, soaking up juices and adding heartiness to the meal.