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Grilled Sausage and Bell Pepper Kebabs with Herb-Crusted Potatoes
Gluten Free
Italian

Grilled Sausage and Bell Pepper Kebabs with Herb-Crusted Potatoes

Juicy Italian sausage, crisp bell peppers, and herb-seasoned potatoes threaded on skewers for the perfect family grilling recipe.
Gluten Free
Italian

Grilled Sausage and Bell Pepper Kebabs with Herb-Crusted Potatoes

Juicy Italian sausage, crisp bell peppers, and herb-seasoned potatoes threaded on skewers for the perfect family grilling recipe.

30 minutes

Prep Time

10 minutes

Cook Time

Easy

Level

Serves 5

Servings

30 minutes

Prep Time

10 minutes

Cook Time

Easy

Level

Serves 5

Servings

These colorful sausage and bell pepper kebabs have become my go-to recipe for family grilling nights. The secret is tossing the potato cubes in fresh herbs before threading them onto skewers – it creates an amazing flavor that complements the smoky Italian sausage perfectly. Kids love helping assemble these kebabs, and the combination of tender vegetables and perfectly cooked sausage makes everyone happy. Best of all, everything cooks together in just 10 minutes on the grill!

Ingredients

  • fresh rosemary
    1
    tablespoon
  • fresh thyme
    1
    tablespoon
  • fresh oregano
    1
    tablespoon
  • fresh parsley
    1
    tablespoon
  • potatoes
    3
    large
  • Italian sausage
    6
    4 ounce links
  • green bell peppers
    2
    whole
  • sweet onion
    1
    large
  • wooden skewers
    10
    skewers

Tips

  1. Try different colored bell peppers like red, yellow, or orange for a more colorful presentation.

  2. Substitute turkey or chicken sausage for a leaner option.

  3. Add cherry tomatoes or zucchini chunks for extra vegetables.

  4. Use dried herbs if fresh ones aren't available – reduce the amount to 1 teaspoon each.

Storage

Store leftover cooked kebabs in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or remove ingredients from skewers and reheat in a skillet over medium heat.

Steps:

Season the Potatoes
Combine rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add the cubed potatoes, seal the bag, and shake vigorously until all potato pieces are evenly coated with the herb mixture.
Assemble the Kebabs
Thread the herb-coated potatoes, sausage pieces, bell pepper squares, and onion wedges alternately onto the soaked wooden skewers. Leave small spaces between each piece to ensure even cooking.
Prepare the Grill
Preheat your outdoor grill to medium heat and lightly oil the grates to prevent sticking.
Grill the Kebabs
Place kebabs on the grill grates and cover any exposed wooden skewer ends with aluminum foil to prevent burning. Grill for 4 to 6 minutes per side, turning once, until vegetables are tender and sausage is cooked through and nicely browned.

Nutritions

  • Calories

    529 kcal

    Energy

    2213 kJ

    Protein

    24 g

    Fat

    26 g

    Carbohydrates

    51 g

    Fiber

    6 g

    Sugars

    8 g

    Salt

    2.1 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Try different colored bell peppers like red, yellow, or orange for a more colorful presentation.

  2. Substitute turkey or chicken sausage for a leaner option.

  3. Add cherry tomatoes or zucchini chunks for extra vegetables.

  4. Use dried herbs if fresh ones aren't available – reduce the amount to 1 teaspoon each.

FAQ

Yes! Preheat your oven to 425°F and place kebabs on a parchment-lined baking sheet. Bake for 20-25 minutes, turning once halfway through.
The sausage should reach an internal temperature of 160°F and have no pink remaining in the center. It should also be nicely browned on the outside.
Absolutely! You can assemble the kebabs up to 4 hours ahead and store them covered in the refrigerator until ready to grill.
You can substitute with whatever fresh herbs you have available, or use 1 teaspoon each of dried herbs. Italian seasoning blend also works well as a substitute.