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!
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!
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.
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!
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.
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.
- Sauces and dips that are great with kabobs: tzatziki, hummus, BBQ sauce, ranch dressing, ketchup, hot sauce…
- Flatbread or pita breads with dip (like tzatziki, ranch or hummus)
- Steamed rice or quinoa
- Orzo with Parmesan and Basil
- Potato Salad
- Grilled Corn on the Cobb
- Macaroni Pasta Salad
- For dessert, Grilled Pineapple with ice cream
PIN IT for later!
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!