Veggie & Sausage Shish Kabobs

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.