Sweet and Tangy Sausage Pepper Kabobs Sweet and Tangy Sausage Pepper Kabobs

Photography, Edward Pond

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



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 facts Per serving: about

  • Sodium 863 mg
  • Protein 18 g
  • Calories 335.0
  • Total fat 23 g
  • Potassium 354 mg
  • Cholesterol 48 mg
  • Saturated fat 7 g
  • Total carbohydrate 15 g


  • Iron 13.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 12.0
  • Vitamin C 110.0
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Lunch & Dinner

Sweet and Tangy Sausage Pepper Kabobs