Sausage and Pepper Kebabs with Pesto

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • For Pesto::
  • Fresh basil, chopped: 1 cup
  • Extra virgin olive oil: 4-6 tbsp
  • Garlic Cloves: 2
  • Pine nuts: 2 tbsp
  • Parmesean cheese, grated: 2 tbsp
  • Salt: 1/2 tsp
  • Kebabs::
  • Sweet or hot Italian chicken sausage, cut into 2-in pieces: 1 lb
  • Red bell pepper, cut into 1.5 in pieces: 1
  • Green bell pepper, cut into 1.5 in pieces: 1
  • Yellow bell pepper, cut into 1.5 in pieces: 1
  • Vidalia onion, cut into 1.5 in pieces: 1


  1. To make the pesto, puree the basil, olive oil, garlic, pine nuts, cheese, and salt in a mini food processor. Set aside.
  2. If using wooden skewers, soak them in water for 30 minutes. Spray the grill plate with nonstick spray. Turn the temperature on the lower grill plate to 400ºF and preheat the grill.
  3. Thread the sausage, bell peppers, and onion alternately on 4 (10-inch) skewers. Place the skewers on the grill rack and grill, turning until the sausage is cooked through and the vegetables are lightly charred and tender, about 12 – 15 minutes. Transfer the kebabs to a platter. Lightly drizzle with some of the pesto. Serve with the remaining pesto on the side.

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