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Sausage Kabobs in the Oven: Easy Recipe for Any Night

Sausage Kabobs in the Oven

These oven-roasted sausage kabobs combine fully cooked smoked sausage with colorful vegetables and Italian-inspired seasoning. They are ready in about 45 minutes and make an easy dinner for four.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Fully cooked smoked sausage or kielbasa, cut into 1-inch pieces
  • 1 large Large bell pepper, cut into 1-inch pieces
  • 1 medium Medium red onion, cut into 1-inch chunks
  • 1 medium Medium zucchini, sliced into thick half-moons
  • 1 cup Cherry tomatoes
Seasoning
  • 2 tablespoons Olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Optional Garnish
  • 1 tablespoon Chopped parsley
  • 1-2 teaspoons Lemon juice
Equipment
  • 8 skewers Wooden or metal skewers

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment, and place a wire rack on top if desired.
  2. If using wooden skewers, soak them in water for at least 30 minutes. Metal skewers do not require soaking.
  3. Cut the sausage and vegetables into similarly sized pieces. Place the sausage, bell pepper, red onion, zucchini, and cherry tomatoes in a large bowl.
  4. Add the olive oil, Italian seasoning, garlic powder, kosher salt, and black pepper. Toss until every piece is evenly coated.
  5. Thread the sausage and vegetables onto 8 skewers, alternating ingredients and leaving a small amount of space between pieces.
  6. Arrange the skewers on the prepared baking sheet. Roast for 10–12 minutes, turn the skewers, and roast for another 8–12 minutes, until the vegetables are tender and the sausage is browned.
  7. For extra browning, broil the kabobs for 1–2 minutes at the end while watching closely. Garnish with chopped parsley or a squeeze of lemon juice, if desired.

Notes

This timing is for fully cooked smoked sausage, kielbasa, or similar sausage. If using raw pork or poultry sausage, cut it into smaller pieces and cook until the center reaches the package's safe internal temperature: 160°F for pork or beef sausage and 165°F for poultry sausage. Raw sausage generally requires about 25–30 minutes, depending on piece size. Store leftovers covered in the refrigerator and reheat until hot.