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.
Tips & Substitutions
For added flavor, marinate the sausage or sirloin in the glaze for a few hours before grilling. If you're short on time, use pre-cooked sausage or chicken. Substitute the vegetables based on what's in season or your personal preference; zucchini and mushrooms work great. Consider adding a pinch of red pepper flakes for heat, or try a balsamic glaze for a different flavor profile.
Serving Suggestions
Serve these grilled kabobs with a side of rice or a fresh salad for a complete meal. They pair beautifully with American recipes like Meat Loaf With Vegetable Stuffing. For a fun twist, offer a variety of dipping sauces such as tzatziki or a spicy barbecue sauce. Garnish with fresh herbs for an added touch.
Storage & Reheating
Leftover kabobs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until warmed through. Alternatively, grill them for a few minutes on medium heat to regain that smoky flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Kabobs contains roughly 430 calories, with 9g protein, 21g carbohydrates, and 37g fat. It is an excellent source of vitamin C (137% of the Daily Value), iron (64% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of protein and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen sausage or sirloin for this recipe?
Yes, you can use frozen sausage or sirloin. Just be sure to thaw it completely before cubing and cooking. This will ensure even cooking and better flavor absorption from the glaze.
What can I substitute for white wine vinegar?
If you don't have white wine vinegar, you can use apple cider vinegar or lemon juice as alternatives. Both will provide a similar acidity and enhance the overall flavor of the kabobs.
How do I ensure my kabobs cook evenly?
To ensure even cooking, cut all ingredients into similar sizes and don't overcrowd the skewers. Turn them occasionally while grilling for uniform browning and tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).