Veggie and Sausage Shish Kabobs

veggie and sausage shish kabobs lined up on a grill

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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!


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


  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.