Grilled Sausage Skewers Recipe

Preheat and prepare

Preheat grill to medium-high (about 400–425°F / 200–220°C). If using a charcoal grill, let coals reach even heat. Soak wooden skewers in water for at least 30 minutes to prevent burning.

Cut sausages and vegetables

Trim ends from zucchini and cut into 1/2-inch (1.25 cm) thick rounds then halved if large. Core and cut bell peppers into 1.5-inch (3–4 cm) squares. Peel and cut red onion into 1.5-inch wedges, separating layers slightly. Slice each sausage into 1-inch (2.5 cm) pieces; if sausages are long, cut into 6–8 pieces each.

Make the marinade

In a medium bowl, whisk together olive oil, lemon juice, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, dried oregano, crushed red pepper flakes, salt, and black pepper until well combined.

Marinate vegetables (optional)

Place cut bell peppers, zucchini, onion wedges, and cherry tomatoes in a shallow dish or zip-top bag. Pour about half of the marinade (reserve the rest for basting) over the vegetables, toss to coat, and let sit at room temperature for 15–20 minutes or refrigerate up to 1 hour. Do not marinate sausages long — they are pre-seasoned; you will baste them while grilling.

Thread ingredients

Thread sausage pieces and vegetables onto skewers, alternating colors and textures for even cooking and attractive presentation. Aim for 4–6 sausage pieces per skewer with vegetables interspersed; leave about 1 inch (2.5 cm) space at each end for handling. For cherry tomatoes, thread one or two between other items so they don't fall off.

Grill the skewers

Oil the grill grates lightly. Place skewers on the preheated grill directly over medium-high heat. Grill 10–14 minutes total, turning every 3–4 minutes to char evenly. During the first half of grilling, brush reserved marinade over the skewers every 3–4 minutes. Cook until sausages register 160°F (71°C) internally (for pork) and vegetables are tender with char marks. Adjust time if sausages are pre-cooked or thicker.

Finish

If any pieces are charring too quickly, move skewers to a cooler part of the grill or reduce heat. Once cooked through and nicely charred, remove skewers from grill and let rest 3 minutes on a tray.

Arrange skewers on a platter, sprinkle with chopped fresh parsley, and serve with lemon wedges for squeezing over. Offer extra marinade warmed and reduced as a dipping sauce if desired (bring reserved marinade to a boil for at least 2 minutes if you plan to use it as a sauce).