Beef Sausage Peppers Skewers (Printable Version)
Tender beef sausages and colorful peppers grilled on skewers for a flavorful, vibrant meal.
# What You’ll Need:
→ Meat & Sausage
01 - 14 oz beef sausages, cut into 2-inch pieces
→ Vegetables
02 - 2 large bell peppers (red and yellow), cut into 2-inch pieces
03 - 1 red onion, cut into wedges
04 - 8 cherry tomatoes
→ Marinade
05 - 2 tbsp olive oil
06 - 1 tbsp balsamic vinegar
07 - 2 garlic cloves, minced
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - ½ tsp black pepper
11 - ½ tsp salt
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, chopped
# Directions:
01 - Whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, smoked paprika, black pepper, and salt in a large bowl until thoroughly combined.
02 - Add sausage pieces, bell peppers, onion wedges, and cherry tomatoes to the bowl. Toss everything together to coat evenly with the marinade. Let stand for 10 minutes to absorb flavors.
03 - Preheat grill or grill pan to medium-high heat, approximately 375-400°F.
04 - Thread sausage pieces, bell peppers, onion wedges, and cherry tomatoes alternately onto metal or pre-soaked wooden skewers, distributing ingredients evenly among all skewers.
05 - Place skewers on the preheated grill and cook for 12-15 minutes, turning every 3-4 minutes, until sausages are fully cooked through and vegetables are tender with light char marks.
06 - Transfer skewers to a serving platter and garnish with freshly chopped parsley. Arrange lemon wedges alongside for squeezing over the skewers before eating.
# Top Tips:
01 -
- The marinade does double duty tenderizing vegetables while infusing smoky sweetness into every bite
- Everything cooks on one stick which means minimal cleanup and maximum presentation points
02 -
- Skip the wooden skewer soaking trick I learned this one after watching half my vegetables slide into the flames
- Do not crowd your skewers too tightly or vegetables will steam instead of getting those gorgeous grill marks
03 -
- Thread ingredients with the same cooking times together so nothing ends up under or overcooked
- The balsamic vinegar can burn if your heat is too high so aim for medium high not maximum flame