Adapted from: https://www.chelseasmessyapron.com/veggie-sausage-kabobs/
INGREDIENTS
- 1 package turkey sausages, cut in 1 to 1-1/2 inch pieces
- 3 bell peppers, cut into 1 inch pieces
- 1/2 of a red onion, cut into 1 inch pieces
- 10 baby bella, cremini, or your favourite mushrooms (halved if large)
- 4 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- Fine sea salt and freshly cracked pepper
- Vegetable Oil
- Optional: chopped parsley
DIRECTIONS
- Soak wooden skewers in cold water for at least 20-30 minutes so they don’t burn
- Prep the sausage and veggies: cut the turkey sausage into 1 to 1-1/2 inch thick coins. Cut the peppers and red onion into 1 inch pieces. Cut the large mushrooms in half, if needed (leave small mushrooms whole)
- Preheat the grill to medium high heat.
- In a large bowl add all the veggies and sausage. Add olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) salt and pepper. Gently stir to combine everything.
- Stagger the veggies and sausage on the soaked skewers.
- Soak a paper towel in vegetable oil, roll it up, and then using tongs, rub it along cleaned and hot grill grates. Place the skewers on the grill and close. Cook for 3-4 minutes and then flip on the other side and cook for another 3-4 minutes or until veggies are lightly charred.
- Remove and, if desired, serve with some fresh chopped parsley.