This recipe is a perfect summer grilling recipe and you can even assemble the kabobs ahead of time, pop them in the fridge, and have them ready to go when you fire up the grill. Serve with toasted hot dog buns and your favorite side salad and you’ve got a great meal.
Ingredients
1 red or orange bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 12-oz. package dairy-free, soy-free sausage, cut into 1″ chunks (such as aidells Artichoke & Garlic Smoked Chicken Sausage)
1 large red onion, cut into chunks
1 cup cherry or grape tomatoes
3 tbsp. olive oil, divided
Kosher salt and freshly ground pepper
1/4 c. fresh parsley
1/4 c. fresh cilantro
4 scallions, chopped
1 tbsp. white wine vinegar
Directions
If using wooden skewers, soak them in water for 15-20 minutes to prevent them from burning. Once they are done soaking, they are ready for grilling.
Preheat the grill (or a grill pan) to medium high.
In a bowl, toss the bell peppers, sausage, onions and tomatoes with 1 tablespoon of olive oil and salt and pepper to taste. Thread onto the skewers, alternating between the sausage and the vegetables.
Grill, turning occasionally, until the vegetables are slightly softened and the sausage begins to brown. (approx. 6-8 minutes)
Puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the white wine vinegar and 2 tablespoons of water. Season with salt and pepper. Brush the skewers with this mixture and continue to cook, turning, until the tomatoes are soft and the sausage is charred. (approx. 6-8 more minutes)
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