Beef Sausage Peppers Skewers (Print Version)
Tender beef sausages paired with colorful bell peppers, grilled to juicy perfection on skewers.
# 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
12 - Lemon wedges, for serving
# How-To:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Add the sausage pieces, bell peppers, and onion wedges to the marinade. Toss thoroughly to coat all pieces evenly. Allow to marinate for 10–15 minutes to develop flavor.
03 - Prepare a grill or grill pan over medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
04 - Thread the marinated sausage, bell peppers, and onion alternately onto metal skewers or pre-soaked wooden skewers, leaving slight space between pieces for even cooking.
05 - Place skewers on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes, until sausages are fully cooked and vegetables are tender with lightly charred edges.
06 - Transfer skewers to a serving platter, sprinkle with fresh parsley, and accompany with lemon wedges for squeezing over the top.
# Expert Advice:
01 -
- Everything cooks on one skewer so cleanup is practically nonexistent and everyone can customize their own portion
- The marinade does double duty tenderizing the vegetables while infusing the sausage with deep smoky flavor that tastes like you spent hours over the grill
02 -
- Soak wooden skewers for at least 30 minutes before grilling or they will burn and splinter halfway through cooking
- Dont overcrowd the skewers because the vegetables need direct contact with the grill to develop those sweet charred spots
03 -
- If using spicy sausages reduce the smoked paprika slightly so the heat level stays balanced
- Keep a spray bottle of water handy for flare ups from the dripping fat