Chicken sausage skewers

Total Time
30 min
15 min
15 min
These skewers can be made in a flash, especially if you do the prep work ahead of time. You can assemble the dish through step 2 and refrigerate it up to 8 hours before cooking. Let the skewers come to room temperature while you prepare the grill or heat your grill pan. Enjoy!


cooked chicken sausage(s)

12 oz, spicy Italian-variety, cut diagonally in 16 pieces

yellow pepper(s)

1 large, cut into 16 pieces

uncooked red onion(s)

1 small, cut into 16 thin wedges

fresh cherry tomato(es)

16 medium

table salt

¾ tsp, divided (or less to taste)

black pepper

¾ tsp, freshly ground, divided (or less to taste)

olive oil

1 Tbsp, extra-virgin

balsamic vinegar

1 tsp

garlic clove(s)

1 medium clove(s), finely chopped


¼ cup(s), torn


  1. Preheat grill to medium-high or place ridged grill pan over medium-high heat.
  2. Alternate pieces of sausage, bell pepper, and onion and tomatoes on each of 8 skewers. (If using wooden skewers, soak in water at least 20 minutes to prevent charring.)
  3. Lightly coat skewers with nonstick spray; sprinkle skewers all over with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Grill skewers, turning occasionally, until sausage is browned and vegetables are tender, 12−15 minutes. Transfer to platter.
  4. In small cup, combine oil, vinegar, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; brush dressing evenly over skewers and sprinkle with basil.
  5. Serving size: 2 skewers

A happier, healthier you starts here