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    Home » Dinner

    How to Make Summer Sausage Kabobs

    • DF
    • GF
    July 26, 2023 by Lauren 3 Comments

    Summer is in full swing, and I can’t think of a better way to enjoy these warm days than with some sizzling and savory Summer Sausage Kabobs. This is one of my all-time favorite summer dishes that never fails to impress at any party, whether it’s a backyard BBQ or a family dinner, is easy-to-make and delicious! Plus, they’re gluten-free and dairy-free. Packed with flavorful sausages, vibrant vegetables, and even some juicy corn on the cob, these kabobs are the epitome of a mouthwatering appetizer or a fulfilling dinner option. The best part? They are incredibly family-friendly and make grilling a breeze.

    Jump to Recipe Print Recipe
    summer sausage kabobs

    Why You’ll Love These Summer Sausage Kabobs

    They’re easy to make!

    They are super fun for summer!

    These kabobs are so delicious.

    They are family-friendly!

    Equipment Needed

    To make these summer sausage kabobs, you will need a grill (or you can use the oven).

    Ingredients Needed

    Sausage: I love using Bilinski’s Organic Chicken Sausage because it has amazing ingredients.

    Skewers: I just used bamboo ones here, but you do need to soak them before using. Metal ones are the best to use in my opinion!

    Vegetables: I used peppers, onion, corn on the cob and zucchini! This is a great way to get a variety of colors and veggies in!

    summer sausage kabob

    How to Make These Summer Sausage Kabobs

    If you are using bamboo skewers, make sure to soak them in water for 30 minutes. Otherwise, feel free to use metal skewers. Chop the vegetables and sausages. Fill each skewer with veggies and sausage. Grill for 10 minutes (rotating halfway) and enjoy!

    Storage

    These kabobs taste best if enjoyed right away, but feel free to remove the leftovers from the skewer and store in an airtight container for up to 5 days.

    Recipe FAQ

    How do you get the corn cob on the skewer?

    This was honestly a little tricky and takes some muscle, so I recommend using metal skewers for this if you have them (but be careful)! You could also microwave the corn before so it is slightly softer to poke through.

    Related Recipes

    Be sure to try these delicious gluten-free and dairy-free dinner ideas next:

    Air Fryer Cucumber Salmon Bites

    Mango Salsa Chicken Thighs

    Air Fryer Chicken Burgers with Zucchini Fries

    summer sausage kabob
    Print Recipe
    5 from 1 vote

    How to Make Summer Sausage Kabobs

    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Course: Dinner
    Servings: 4 servings
    Calories: 300kcal

    Ingredients

    • 1 package sausage
    • 1 package skewers
    • 2 bell peppers
    • 1 sweet onion
    • 3 corn cobs
    • 2 zucchinis
    Get Recipe Ingredients

    Instructions

    • If you are using bamboo skewers, make sure to soak them in water for 30 minutes. Otherwise, feel free to use metal skewers.
    • Chop the vegetables and sausages. Fill each skewer with veggies and sausage.

    Nutrition

    Calories: 300kcal

    Reader Interactions

    Comments

    1. Elizabeth

      July 28, 2023 at 5:06 pm

      I recently subscribed to your weekly grocery lists- life. saver. Meal planning always feels overwhelming to me, plus I have a dairy and gluten sensitivity so it is SO FUN to have your grocery lists and menus as a resource. I was excited to see these kabobs on the menu for the week. Can you provide guidance on how to cook these if you don’t have a grill?

      Reply
      • lesswithlaur

        October 04, 2023 at 10:20 pm

        Hi! I am so glad to hear that. Feel free to cook them in the oven for 20-25 minutes at 375 F, flipping halfway.

        Reply
    2. Summer

      October 25, 2023 at 3:21 am

      As usual, ⭐️⭐️⭐️⭐️⭐️‼️your site is a lifesaver

      Reply
    5 from 1 vote (1 rating without comment)

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    Recipe Rating




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    Hi, I’m Lauren! I lived most of my life eating anything my heart desired until I was suddenly diagnosed with several food allergies around age 25. I currently manage wheat, dairy, egg, sesame, maple, soy, buckwheat and peanut allergies.

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