Grilled Kabobs
Succulent smoked sausage and sweet orange kabobs, brightened by red and green peppers, onion, and a zesty rosemary‑honey glaze—perfect for a casual grill night with friends or family.
Ingredients
- 1 lb smoked sausage or sirloin, cubed and cooked ⓘ
- 2 oranges, cut into chunks ⓘ
- 1 red pepper, cut into chunks ⓘ
- 1 green pepper, cut into chunks ⓘ
- 1 red onion, cut into chunks ⓘ
- 1/2 cup white wine vinegar ⓘ
- 1/4 cup water ⓘ
- 1/4 cup canola or olive oil
- 1 garlic clove, crushed ⓘ
- 2 tsp honey ⓘ
- 1/2 tsp dried rosemary ⓘ
- 1/2 tsp basil ⓘ
- 1 tsp minced parsley ⓘ
Instructions
- Soak wooden skewers in water for 20 minutes to prevent burning.
- Cube the cooked sausage or sirloin and cut the oranges, peppers, and onion into bite‑sized pieces.
- In a bowl whisk together white wine vinegar, water, oil, crushed garlic, honey, rosemary, basil, and parsley to make the glaze.
- Thread the sausage, orange, pepper, and onion alternately onto the skewers, leaving a small gap at each end.
- Brush the glaze over the kabobs, reserving a little for basting while grilling.
- Preheat a grill to medium‑high, oil the grates, and cook the kabobs for 8–10 minutes, turning and basting occasionally until the meat is browned and the vegetables are tender.
Nutrition & Diet Analysis (per serving)
601
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).