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Veggie & Sausage Shish Kabobs

These Veggie and Sausage Shish Kabobs are easy and delicious. Load them up with fresh vegetables and your favourite hearty sausage, for a perfect summer meal!

If you’re looking for a meal idea that just screams SUMMER, then these Veggie and Sausage Shish Kabobs are it! Make them with your favourite vegetables and sausage for a dinner that everyone will love. Double the batch and invite friends and family over for a barbecue!

veggie and sausage shish kabobs lined up on a grill

Shish Kebab, Kabob, or Skewers?

Technically, they’re all the same thing. Culinarily speaking they all mean small pieces of meat cooked on a skewer…and apparently here in North America, we tend to use the term kabob. Whatever you call them, they’re delicious and you should make them!

veggie and sausage shish kabobs lined up on a grill. a hand is hovering over the kabobs with a pair of tongs

So many flavour possibilities!

The best thing about kabobs are the endless flavour possibilities. Sausage kabobs in particular, are our favourite (we enjoy these lemon garlic chicken kabobs too)! Kids always seem to really like the sausage ones so that’s what we make most of the time. Then we load them up with whatever fresh veggies we have at the time, which in summer always seems to be peppers, zucchini, mushrooms and onions.

veggie and sausage shish kabobs lined up on a baking sheet

Perfect for summer barbecues!

These veggie and sausage shish kabobs are a great meal option for summer barbecues! You can easily double, or triple the batch to feed a crowd…either making and serving them in batches, or making them ahead of time and keeping the kabobs covered in a warm oven until serving time. What I love most about this, is most of the work and prep for dinner is done ahead of time, so you can enjoy your time too!

veggie and sausage shish kabobs lined up on a baking sheet sitting on a table next to a stack of plates and cutlery

Sausage Shish Kabob Tips & Tricks

  • Skewers: You can use either wooden, bamboo or metal skewers. If you are using wooden or bamboo skewers, soak them in water first for about 15 minutes. This helps to prevent them from burning on the barbecue.
  • Sausage: Use any lean hearty sausage (pork, beef or chicken)…if the sausages are too fatty they will cause a lot of flaring on the barbecue. We love Italian sausages, chicken apple, and honey garlic.
  • Veggies: The possibilities here are endless. Some of our favourite vegetables to use are peppers, onions, zucchini, mushrooms and tomatoes. But you can add others if you wish…if I have pineapple I will also add that (no need to steam it first).
  • Onions: Let’s talk about onions. My favourite are small white onions that you can add as whole pieces to the skewers, but sometimes they are hard to find. So I will also use yellow onions, sweet onions or red onion.
  • Cutting the veggies: Make sure to cut the vegetables into bigger size chunks to prevent them from falling through the cracks on the barbecue.
  • Pre-cook your vegetables: To ensure that the vegetables don’t char on the barbecue, and also finish cooking at the same time as the sausage, cook them first (EXCEPT for delicate veggies like tomatoes and peppers). My preferred method is to steam the veggies on the stove for about 2 – 5 minutes. I like to do this in 2 batches: the onions first, then the zucchini and mushrooms.
  • Seasoning: We like to keep things simple and season our shish kabobs with a pre-made seasoning salt like Hys or Lowrys. But feel free to use what ever seasoning you prefer.
  • Barbecue Tip: If you find the shish kabobs are darkening too fast on the barbecue, move them onto some tin foil onto the higher shelf away from the flame in your barbecue, while the remainder cook.
a close up of veggie and sausage shish kabobs lined up on a baking sheet sitting on a table

Shish Kabob Menu Ideas

These shish kabobs are perfect as a stand alone meal, but if you want to serve them with other dishes, here are some of our favourites.

Print

Veggie and Sausage Shish Kabobs

These Veggie and Sausage Shish Kabobs are easy and delicious. Load them up with fresh vegetables and your favourite hearty sausage, for a perfect summer meal!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 skewers 1x
  • Category: Barbecue
  • Method: Barbecue

Ingredients

Units Scale
  • 5 large sausages (we like mild Italian sausages)
  • 1 cup cherry tomatoes
  • 2 sweet onions
  • 2 bell peppers (any colour)
  • 2 small zucchini
  • 1 cup mushrooms
  • 1 tbsp olive oil
  • seasoning salt (like Hys or Lowrys seasoning salt)
  • fresh ground black pepper
  • skewers, metal or wooden

Instructions

  1. If you are using wooden skewers, first soak them for about 15-30 minutes in water. This helps to prevent them from burning on the barbecue.
  2. Turn on your barbecue to the highest setting to get it ready.
  3. Cut up all veggies (except the tomatoes) and the sausage into large bite size pieces. I like to cut the zucchini into circle chunks, the onions into large chunks, and the peppers into large pieces.
  4. First steam the vegetables on you stove for about 2 – 5 minutes to partially cook them (EXCEPT for the tomatoes and peppers). I like to do this in 2 batches: the onions first, then the zucchini and mushrooms. I like to do this because the vegetables cook much more evenly on the barbecue if steamed first, otherwise I find that they tend to burn easily. This also ensures that the vegetables are done at the same time as the sausage.
  5. Then in a large bowl toss all of the veggies, including the tomatoes, with the olive oil, seasoning salt and pepper.
  6. Add your partially cooked veggies, and chunks of uncooked sausage to your skewers, in any order you like.
  7. Then turn down the grill to a medium-high heat, and add your assembled skewers directly to the grill.
  8. Turn frequently using tongs.
  9. If you find they are darkening too fast, move them onto some tin foil on the higher shelf in your barbecue.
  10. Sometimes I like to give them a little sprinkle of more seasoning before serving.
  11. Serve immediately.

Keywords: shish kabobs, sausage kabobs

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Have a delicious day!

Note: This recipe was originally published in May 2011. I have since updated the post with new images and more great recipe tips!

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3 Comments

  1. Tried this recipe over the weekend. amazing recipe. A must try one.

    My wife gifted me this Kabobeque bbq grill and i tried this recipe on it. Came out great.

    I made this on stainless steel skewers which came with the kabobeque grill. Keep up the good recipes 🙂

  2. Yum! these look delicious. I am definitely adding them to list of bbq foods. Can’t wait for my husband to get the bbq ready so we can make these.

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