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Grilled Chicken Sausage and Vegetable Kabobs

Juicy chicken sausage paired with colorful veggies on skewers, brushed with a bright lemon-garlic glaze and kissed by smokey grill char. It’s a flexible, weeknight-friendly dish that shines with simple pantry ingredients and makes a satisfying family meal or easy entertaining option.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound chicken sausage links
  • 2 red bell peppers
  • 2 yellow squash or zucchini
  • 1 red onion
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • to taste salt
  • to taste black pepper
  • Fresh parsley (optional garnish)

Instructions
 

  • If you’re using wooden skewers, soak them in water for about 20 minutes to prevent burning on the grill. Preheat your grill to medium-high heat while you prep the veggies.
  • Slice the sausage into bite-sized rounds or chunks that will thread easily onto skewers. Cut peppers and squash into similarly sized pieces, about 1-inch squares, and cut red onion into wedges or chunks that will align with the other ingredients.
  • In a small bowl, whisk together olive oil, minced garlic, lemon juice, oregano, paprika, and a pinch of salt and pepper. Reserve a small portion for brushing later.
  • Toss the sausage pieces and vegetables in the marinade, coating evenly. Let sit for 5–10 minutes while the grill comes to temp; this quick rest helps flavors begin to meld.
  • Thread the sausage and vegetables onto skewers in an alternating pattern (sausage, pepper, onion, zucchini, tomato, repeat). If using metal skewers, you can rest them directly on hot grates; if using wooden skewers, ensure they’ve been prepped and rounded ends are out of the way.
  • Place the skewers on the grill. Cook for 8–12 minutes, turning every 2–3 minutes, until the vegetables are tender-crisp and the sausage is heated through and slightly charred on the edges. Brush with the reserved glaze midway through cooking for extra shine.
  • Remove from heat and let rest for 2–3 minutes. This helps the juices rediscover their balance after the grill heat. Sprinkle with chopped parsley if desired before serving.