Grilled Sausage and Vegetable Kebobs

Ingredients

• 1Polish sausage, each link cut into thirds
• 1/2 smallred onion, cut into cubes
• 225 g (8 oz)mushrooms
• 1courgette, cut into slices
• 1red pepper, cut into slices
• 60 ml (1/4 cup)pesto
• 60 ml (1/4 cup)soured cream

Instructions

1. 1

   Heat the grill

   Preheat the grill to a high heat.

2. 2

   Thread the kebobs

   Thread the sausage and vegetables onto skewers. If using wooden skewers, soak them for 30 minutes before threading.

3. 3

   Grill the kebobs

   Grill for 6–7 minutes on each side, until the vegetables are soft and the sausage is browned.

4. 4

   Mix the dip

   Meanwhile, stir the pesto and soured cream together. Set the dip aside until serving.

5. 5

   Serve straight away

   Take the skewers off the grill and serve immediately.

What are sausage and vegetable kebobs?

Kebobs are ingredients threaded onto skewers and cooked over a grill; this American-style version combines Polish sausage with vegetables. The sausage brings savoury richness, while the vegetables add colour and a softer, fresh contrast.

The pesto and soured cream dip is a quick accompaniment that adds a creamy, herby note. Cutting the ingredients to manageable sizes helps them cook on the skewers in the short grilling time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 5g protein, 10g carbs, 14g fat.

The sausage and pesto contribute most of the fat, while the vegetables provide much of the carbohydrate. The sausage also contributes protein, though the listed amount per serving is modest; serve the kebobs with a salad or another vegetable side to round out the plate.

Choosing and preparing the ingredients

Sausage: cut each link into thirds so the pieces can be threaded alongside the vegetables. Keep the vegetable pieces large enough to stay on the skewers.

Vegetables: the recipe uses mushrooms, courgette, red onion and red pepper. Cut them as directed so they are ready to thread before the grill is hot.

Threading the skewers

Wooden skewers: soak them for 30 minutes before threading, as the method directs. This prepares them for use on the grill.

Spacing: thread the sausage and vegetables onto the skewers without packing them too tightly. A little room between pieces lets the heat reach their surfaces.

Grilling to the right texture

Timing: grill the kebobs for 6–7 minutes per side over high heat. Use the recipe's visual cues rather than relying on time alone.

Doneness: the vegetables should be soft and the sausage browned. Turn the skewers carefully so the ingredients cook on both sides.

Making the pesto dip

Mixing: stir the pesto and soured cream together while the kebobs grill. No extra cooking is needed for this dip.

Serving: set it aside until the skewers are ready, then serve it alongside them for dipping.

What to serve alongside

These kebobs can be served as the main part of a summer meal. For a more substantial plate, add bread, potatoes or a simple green salad.

Serve them straight from the grill with the dip on the side, as directed. Keep the accompaniments simple so the sausage and grilled vegetables remain the focus.

Recipe notes & tips

• Cut the sausage and vegetables before heating the grill so the skewers are ready to cook.
• Soak wooden skewers for 30 minutes before threading, as specified in the method.
• Leave a little space between ingredients on each skewer for more even grilling.
• Turn the skewers carefully after 6–7 minutes and check for browned sausage and soft vegetables.
• Mix the pesto and soured cream while the kebobs cook to keep preparation simple.
• Serve the kebobs immediately after taking them off the grill.

Variations

• Change the vegetables: use other grill-friendly vegetables in place of one of the listed options.
• Adjust the dip: use more or less pesto to change how pronounced its flavour is.
• Make extra dip: increase the pesto and soured cream together for more to serve alongside.
• Serve with salad: add a green salad for a fresh side.
• Add bread: serve with bread to make the meal more substantial.

Common mistakes to avoid

• Skipping the soak: wooden skewers are meant to soak for 30 minutes before use.
• Crowding the skewers: tightly packed ingredients can cook less evenly; leave a little space between pieces.
• Relying only on the clock: check that the vegetables are soft and the sausage browned.
• Forgetting to turn: grill for 6–7 minutes per side so both sides get time over the heat.
• Mixing the dip too early: make it while the kebobs grill and set it aside until serving.

How to store

Refrigerate leftover kebobs and dip in separate covered containers and eat within 3 days. Reheat the kebobs until hot throughout on a grill or in a pan; serve the dip cold.

Frequently asked questions