Beef Sausage Pepper Skewers (Printable)
Grilled beef sausages with bell peppers and onions, seasoned for vibrant and juicy bites.
# What You'll Need:
→ Meats
01 - 14 oz beef sausages, cut into 1-inch pieces
→ Vegetables
02 - 2 large bell peppers (red and yellow), cut into 1-inch pieces
03 - 1 medium red onion, cut into wedges
→ Marinade
04 - 2 tbsp olive oil
05 - 1 tbsp balsamic vinegar
06 - 2 cloves garlic, minced
07 - 1 tsp dried oregano
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - Lemon wedges, for serving
# Directions:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Add the sausage pieces, bell peppers, and onion wedges to the marinade. Toss thoroughly to coat all pieces evenly. Allow to marinate for 10 to 15 minutes for optimal flavor absorption.
03 - Preheat a grill or grill pan over medium-high heat until hot.
04 - Thread the sausage pieces, bell peppers, and onion wedges alternately onto metal skewers or soaked wooden skewers, distributing ingredients evenly among all skewers.
05 - Place skewers on the preheated grill and cook for 12 to 15 minutes, turning occasionally, until sausages are cooked through and vegetables are tender with lightly charred edges.
06 - Transfer skewers to a serving platter, sprinkle with fresh chopped parsley, and arrange lemon wedges alongside for squeezing.
# Expert Hints:
01 -
- Everything cooks on one skewer so cleanup is practically nonexistent
- The balsamic marinade creates this gorgeous caramelized char that makes people think you labored for hours
02 -
- Wooden skewers need at least 30 minutes soaking or they will burn before the food is done
- Leave a tiny bit of space between pieces on the skewer so heat can circulate and everything cooks evenly
03 -
- Soak your wooden skewers in water with a splash of vinegar for extra burn protection
- Cut your vegetables slightly larger than the sausage pieces since they shrink more on the grill