Grilled Kabobs with Smoked Sausage and Veggies

Colorful vegetables sit alongside tasty lower sodium smoked sausage for a delicious kabob.
Dish type
Ready in
25 minutes


  • 1 pkg. Eckrich® Lower Sodium Smoked Sausage
  • 1 medium zucchini
  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1 large red onion
  • 6 wooden skewers
  • Grilling spray


Cook Time
25 minutes
Ready in
25 minutes
  1. Soak skewers in water for 1 hour.
  2. Spray grill and preheat to medium heat.
  3. Cut smoked sausage diagonally into 1-inch pieces.
  4. Slice zucchini, red and yellow bell peppers, and onion into ½-inch pieces.
  5. Thread smoked sausage, peppers, zucchini, and onion onto the skewers.
  6. Grill kabobs until sausage is hot and vegetables are tender, about 5 minutes per side.
  7. Remove from grill and serve immediately.