These veggie kabobs with kielbasa sausage are simply seasoned and grilled to perfection. Serve them over rice, as a hearty side, or enjoy them on their own. This flexible recipe adapts easily to whatever vegetables or protein you have on hand.
Why You’ll Love These Sausage and Veggie Kabobs
These sausage and veggie kabobs are a fast, satisfying meal to toss on the grill. They’re ideal for busy weeknights or relaxed weekend cookouts — flavorful without a lot of fuss. The recipe is highly customizable: swap in red onions, zucchini, different sausages, or chunks of beef, chicken, or lamb depending on what you have.
Families love these kabobs for their mix of savory sausage and crisp, charred vegetables. They grill quickly and pair well with simple sides, making cleanup and plating easy.
Key Ingredients for Veggie Kabobs
Below are the ingredients used in this version, but feel free to substitute any similar items you prefer.
- Kielbasa sausage – cut into 2-inch chunks
- Bell pepper – seeded and cut into 2-inch pieces
- Small onion – cut into 2-inch pieces
- Baby portabella mushrooms
- Seasonings – garlic powder, salt, pepper
- Olive oil
How To Make Sausage and Veggie Skewered Kabobs
Step 1: Preheat
Preheat the grill to medium-high.
Step 2: Skewer
Thread the sausage and vegetables onto skewers, alternating ingredients in any pattern you like.
Note: If you’re using wooden skewers, soak them in water for 20–30 minutes before assembling to prevent burning.
Step 3: Season
Mix the garlic powder, salt, and pepper in a small bowl. Brush the skewers with olive oil, then sprinkle or brush on the seasoning mixture.
Step 4: Grill
Place the skewers on the grill and turn occasionally. Cook for about 15 minutes, until the vegetables are charred in spots and the sausage is heated through.
FAQs
Bell peppers, onions, and mushrooms are classic choices. Zucchini, summer squash, and cherry tomatoes also grill well when cut into appropriate-sized pieces.
You can marinate vegetables and protein if you like. This recipe keeps things simple with olive oil and dry seasonings, but a 4-hour to overnight marinade will deepen the flavor.
Yes. Chop vegetables and meat the night before, then skewer and grill them the next day for quick service.
Store leftover kabobs in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave or on the grill until warmed through.
How to Serve Kabobs
These kabobs are versatile. Serve one or two skewers over rice, alongside a pasta or potato salad, wrapped in pita with your favorite sauce, or atop a bed of mixed greens. They also pair nicely with simple side salads or grain bowls.
More Kabob Recipes To Try
- BBQ Marinated Chicken Kabobs
- Donut and Fruit Kabobs
- Red, White, and Blue Fruit Kabobs
- Chicken Fajita Kebabs
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Sausage and Veggie Kabobs
Ingredients
- 1 — 12 oz kielbasa sausage, cut into about 2″ chunks
- 1 bell pepper — seeded and cut into 2″ chunks
- 1 small onion — cut into 2″ chunks
- 15 baby portabella mushrooms
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Pepper to taste
- Olive oil
Instructions
- Preheat the grill to medium-high heat.
- Thread the sausage and vegetables onto skewers, alternating as desired.
- Combine garlic powder, salt, and pepper. Brush the kabobs with olive oil and season evenly.
- Grill, turning occasionally, for about 15 minutes or until vegetables are charred and sausage is cooked through.
Notes
Wood skewers: soak in water for 20–30 minutes before using to prevent burning.
Storage: Refrigerate leftovers in an airtight container for up to five days and reheat before serving.