Beef Sausage Peppers Skewers

Last summer my neighbor Maria taught me how to properly assemble skewers after watching me struggle with ingredients sliding off the grill. She showed me that cutting everything into uniform pieces and threading them tightly makes all the difference between a cohesive bite and a mess on your plate.

I made these for my brothers birthday last month when we had sixteen people crammed into our tiny backyard. Everyone stood around the grill watching the peppers blister and the sausages sizzle grabbing them as fast as I could pull them off the heat.

Ingredients

• Beef sausages: Choose quality sausages with natural casings that will hold their shape on the grill and release savory juices as they cook
• Bell peppers: Using both red and yellow adds sweetness and makes the skewers visually stunning when they hit the heat
• Red onion: Cut into thick wedges so they do not fall apart during threading and grilling
• Balsamic vinegar: This adds a subtle sweetness that balances the savory beef and intensifies when exposed to high heat
• Smoked paprika: The secret ingredient that gives the dish depth and an irresistible smoky aroma

Instructions

Prepare the marinade:

Whisk together olive oil balsamic vinegar minced garlic dried oregano smoked paprika salt and black pepper in a large bowl until well combined.

Marinate everything:

Add the sausage pieces bell peppers and onion wedges to the bowl tossing gently to coat each piece evenly then let sit for 10 to 15 minutes.

Fire up the grill:

Preheat your grill or grill pan over medium high heat letting it get nice and hot before the skewers go on.

Build the skewers:

Thread the sausage peppers and onion alternately onto metal skewers or soaked wooden ones packing them tightly so nothing spins around.

Grill to perfection:

Cook the skewers for 12 to 15 minutes turning them every few minutes until the sausages are cooked through and the vegetables have charred edges.

Finish and serve:

Transfer the skewers to a platter sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side.

Save

Something magical happens when food is cooked on a stick. These skewers have become my go to for casual dinners because people naturally gather around the grill talking and laughing while waiting for their turn to eat.

Choosing the Right Sausages

I have learned that not all beef sausages are created equal. Look for ones with a good ratio of meat to fat and avoid anything that feels too soft or watery in the package as these tend to dry out on the grill.

Vegetable Alternatives

Beyond bell peppers and onions you can add zucchini rounds cherry tomatoes or even mushrooms between the sausage pieces. Just remember to cut everything roughly the same size so they finish cooking at the same time.

Serving Suggestions

These skewers are surprisingly versatile and work with almost any side dish you have on hand. I love serving them with rice warm flatbread or a simple green salad dressed with olive oil and lemon.

• Make extra marinade to brush on during the last minute of grilling
• Serve with tzatziki sauce for dipping the vegetables
• Squeeze fresh lemon juice right before eating for brightness

Save

There is something deeply satisfying about food that requires no silverware just your hands and good conversation around the table.

Recipe FAQs

→ How long should the sausage and peppers marinate?

Marinate for 10 to 15 minutes to let flavors meld without softening vegetables too much.

→ What type of skewers work best for grilling?

Metal skewers or soaked wooden skewers are recommended to prevent burning during grilling.

→ Can I use other vegetables besides bell peppers?

Yes, adding zucchini or mushrooms works well and enhances the dish’s flavor and texture.

→ What is the ideal grilling time for this dish?

Grill for 12 to 15 minutes, turning occasionally, until sausages are cooked through and vegetables are tender.

→ How can I add a spicy kick to the skewers?

Use spicy beef sausages or include chili flakes in the marinade for extra heat.