A simple, quick and highly customizable meal, these Sausage Kabobs with Roasted Vegetables will become a staple in your dinner routine. Just slice, stack, and grill — you really can't mess them up!
Table of Contents
About these Kabobs
It doesn't get much easier than this my friends, these Sausage Kabobs with Roasted Vegetables are a game winning dinner. I'm all about quick and easy meals with big flavor and these sausage kabobs are just that.
And thanks to my secret weapon and favorite kitchen appliance, the Ninja Foodi Grill, this entire dinner comes together much faster and simpler. It's one of those meals that Jack and I can prepare together, pop in the Ninja Foodi Grill, then step back and relax as everything cooks itself.
One of my favorite things about kabobs is how versatile they are. I mean you can truly use whatever you'd like for these as long as it stays poked on the stick and won't melt while cooking. For these, I used three different colored vegetables and my favorite prepared chicken sausage but get creative with your own combinations. I'll share some more ideas below and let me know if you give them a try!
And if you're looking for more grilling recipes, check out this Ninja Foodi Grilled Chicken Recipe for the best ever chicken breasts, this Grilled Veggie Salad, or these Oklahoma Onion Burgers that I think you'll enjoy, too!
Recipe Ingredients
Meat
I really like using a Garlic & Asiago or Spinach & Feta prepared chicken sausage but any type will do. You can also use chicken breast, steak, or any meat you'd like or for a vegan version, simply leave the meat off! I've never experimented with using tofu in this recipe but feel free to give it a go.
Vegetables
For the vegetables, there are so many options! I used broccoli, onion, and bell peppers. Cauliflower, cabbage, zucchini, summer squash, or mushrooms I think would be good options, too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
- Preheat Ninja Foodi Grill to 500°F and soak your kabobs in a bowl of water.
- Chop your vegetables into 1-2 inch large pieces and cut the sausages into 1 inch coins.
- In a bowl, combine all chopped veggies then drizzle the tablespoon of olive oil and sprinkle the salt + garlic overtop. Toss the veggies to coat.
- Remove the kabobs from the water and start assembling! I alternate between veggies and meat but do whatever pattern you'd like.
- Once all kabobs are full, cook in your preheated Ninja Foodi Grill for about 10 minutes, flipping halfway through. You'll know they're done when the veggies are softening and started to get crisp edges.
- Serve over a bed of rice, alongside potatoes crisps, with a sauce or dressing, and enjoy!
Recipe FAQs
Store in an airtight container for up to 5 days. These kabobs keep well and could definitely be part of your meal prep routine if that's your thing.
We all know that grill season is the best season but unfortunately it's not year around (at least for most of us). Cue the dramatic entrance of indoor Ninja Foodi Grill that makes grill season flavor possible 24/7. And I'm not being dramatic (or paid) when I say this, I love my Ninja Foodi grill!
It's truly the best kitchen appliance I own because it makes cooking so much easier. For instance, this meal could easily take over an hour by just using a conventional oven but the Ninja Foodi grill cuts that cook time in half. Plus there's so many ways to use it and get creative, it's perfect for any food lover.
And if you're interested in learning more about it or possibly gifting to yourself or another this holiday season (or anytime let's be honest), check it out ! This is my affiliate link so that if you do purchase the Ninja Foodi grill, it supports me too. Goodness all around, am I right?
Since we've got the protein and carbs taken care of on the skewers, I like to serve these with some sort of carb — rice, pasta, potatoes come to mind. Some of my favorites are this Cilantro Lime Basmati Rice recipe, these Roasted Sweet Potato Fries, or this Orzo Pasta Salad.
For sure! You can make these Sausage Kabobs on a regular grill following the same instructions, or in the oven at 425°F for 20 minutes.
More Recipes You'll Love
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Recipe
Sausage Kabobs with Roasted Vegetables
Equipment
- 4 wood skewers
- Knife
- Cutting Board
- Mixing Bowl
- Rubber Spatula
- Ninja Foodi Grill or regular grill
Ingredients
- 1 tbsp olive oil
- 1 red pepper
- 1 red onion
- 1 cup broccoli, chopped
- 1 package chicken sausage
- ¾ tsp salt
- ½ tsp garlic powder
Instructions
- Preheat Ninja Foodi Grill to 500°F and soak your kabobs in a bowl of water.
- Chop your vegetables into 1-2 inch large pieces and cut the sausages into 1 inch coins.
- In a bowl, combine all chopped veggies then drizzle the tablespoon of olive oil and sprinkle the salt + garlic overtop. Toss the veggies to coat.
- Remove the kabobs from the water and start assembling! I alternate between veggies and meat but do whatever pattern you'd like.
- Once all kabobs are full, cook in your preheated Ninja Foodi Grill for about 10 minutes, flipping halfway through. You'll know they're done when the veggies are softening and started to get crisp edges.
- Serve over a bed of rice, alongside potatoes crisps, with a sauce or dressing, and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Roasted Vegetable and Sausage Kabobs calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Rebecca says
so simple yet so tasty! love for a quick meal
Abbey says
I made this recipe for myself and my picky husband and it was a hit! It was simple, easy and incredibly filling.
Courtney Paige says
Lovely to hear! Thank you, Abbey!
Sydney Van Acker says
Perfect for a crowd! Cooked up with some rice and made for a super tasty meal - so easy for serving to a group, too!
Courtney Paige says
I don't make this recipe often, but when I do, dang is it TASTY!