Tested till perfect Sweet and Tangy Sausage Pepper Kabobs
Sweet and Tangy Sausage Pepper Kabobs
Photography by Matthew Kimura

Sweet and Tangy Sausage Pepper Kabobs

You can use any type of sausage for these sweet glazed kabobs – also try honey garlic or hot Italian. Using metal skewers saves you the 30 minutes it would take to soak bamboo skewers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2011

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbmild Italian sausagemild Italian sausages, cut in 24 pieces
  • 2 2Cubanelle pepperCubanelle peppers, seeded and cut in 32 pieces
  • 1 1sweet red peppersweet red peppers, seeded and cut in 32 pieces
  • 1 1red onionred onions, cubed
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbspbalsamic vinegar
  • 1-1/2 tsp 1-1/2tsppacked brown sugar
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspdried oregano
To change the number of servings, enter the number, then press "calculate". or reset


Onto 8 metal or soaked wooden skewers, alternately thread pieces of sausage, Cubanelle peppers, red pepper and onion.

In small bowl, whisk together oil, vinegar, brown sugar, salt, pepper and oregano; brush half over skewers.

Place skewers on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining oil mixture, until sausages are no longer pink in centre, 12 to 15 minutes.

Nutritional Information Per serving: about

cal 335 pro 18g total fat 23g sat. fat 7g
carb 15g fibre 2g chol 48mg sodium 863mg
potassium 354mg

% RDI:

calcium 4 iron 13 vit A 12 vit C 110
folate 10
This recipe is featured on Healthy dinners under 500 calories
All rights reserved. TVA Group Inc. 2015