30-Minute Grilled Turkey Sausage Veggie Kabobs
Colorful skewered kabobs featuring smoked turkey sausage, fresh peppers, red onion, and precooked corn, brushed with melted herb butter and grilled until charred and heated through. Quick weeknight dinner or casual entertaining option that comes together in minutes with minimal prep. The combination of smoky sausage, sweet corn, and charred vegetables creates satisfying texture contrast, while Italian seasoning-infused butter adds richness. Perfect for summer grilling, backyard barbecues, or feeding a crowd without fuss.
Ingredients
- ½ red onion, cut into 12 wedges
- 3 small green pepper, cut into 12 pieces
- 3 small red pepper, cut into 12 pieces
- 3 small yellow pepper, cut into 12 pieces
- 1 pound smoked turkey sausage, cut into 12 pieceschicken sausage1:1poultry swap
similar cook time
- 4 ears corn-on-the-cob, cooked, cut into 3 equal pieces
- ½ cup butter, melted
- 2 teaspoons dried Italian seasoning
Instructions
- 1
Heat grill to medium heat until coals turn ash white or gas reaches temperature.
- 2
Thread onion, green pepper, red pepper, yellow pepper, sausage, and corn alternately onto skewers.
- 3
Combine melted butter with Italian seasoning.
- 4
Brush each kabob generously with butter mixture.
- 5
Place kabobs on grill and cook, turning frequently and basting with remaining butter, until heated through.
Tips
Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
Cook corn separately before grilling to ensure it's tender and heats through quickly alongside sausage.
Thread vegetables and sausage snugly so they cook evenly and don't rotate independently when turning.
Good to Know
Cooked kabobs keep refrigerated in airtight container up to 3 days. Reheat gently on grill or in oven at 180C until warmed through.
Assemble kabobs up to 4 hours ahead, cover, and refrigerate. Prepare butter mixture same day, store in small bowl. Grill just before serving for best results.
Serve immediately from grill with grilled bread, fresh salad, or rice pilaf. Pairs well with cold beverages and summer sides.
Common Mistakes
Crowd kabobs too tightly to avoid uneven cooking and steaming instead of grilling.
Skip turning and basting to prevent dry sausage and unevenly cooked vegetables.
Use cold butter mixture to avoid temperature shock and uneven cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
similar cook time
may cook slightly longer
FAQ
Can I use frozen corn instead of fresh cooked corn?
Yes, thaw and cook frozen corn fully before assembling kabobs. Raw corn takes too long to cook through and may leave sausage undercooked. Pre-cooking ensures everything finishes simultaneously.
What if I don't have Italian seasoning?
Substitute with oregano, basil, and thyme in equal measure, or use garlic powder and paprika for savory depth. Adjust quantities to taste since dried herbs vary in potency.
How long can I keep cooked kabobs?
Refrigerate cooked kabobs in airtight container up to 3 days. Freeze up to 2 months. Thaw overnight in fridge and reheat gently on low heat to avoid drying out sausage.