Description
Juicy, smoky, and perfectly charred skewers featuring pre-cooked smoked sausage, bell peppers, red onion, and whole grilled garlic cloves. This easy BBQ recipe is perfect for backyard gatherings and requires minimal prep time.
Ingredients
Scale
- 1.5 pounds smoked sausage (Andouille, Kielbasa, or Chorizo), sliced into coins
- 3 large bell peppers (red, yellow, orange), cut into 1-inch chunks
- 1 large red onion, cut into large wedges
- 6–8 cloves garlic, whole
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon flaky sea salt
- 2 tablespoons balsamic glaze (optional)
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a large bowl, combine olive oil, oregano, and black pepper.
- Add pepper chunks, onion wedges, and sausage pieces to the bowl. Toss until well coated.
- Add whole garlic cloves and toss one more time to coat.
- Thread ingredients onto skewers in a pattern (e.g., Pepper, Sausage, Onion, Garlic), leaving space between items.
- Preheat grill to medium-high heat (375°F – 400°F) and oil the grates.
- Place skewers on the grill and cook for 3-4 minutes per side, turning every 3 minutes, until peppers are tender and sausage is heated through (total 12-15 minutes).
- Remove skewers from grill and let rest for 2 minutes.
- Drizzle with balsamic glaze and sprinkle with flaky sea salt before serving.
Notes
Soak wooden skewers to prevent burning. Use whole garlic cloves for a mellow, sweet flavor; minced garlic will burn. Ensure uniform chunk sizes for even cooking. Rest skewers for 2 minutes before serving to allow juices to redistribute. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sodium: 650
- Fat: 18
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: smoked sausage, pepper skewers, BBQ recipe, grilled vegetables, easy dinner, summer grilling, Kielbasa, Andouille, garlic skewers