If you’re trying to mix up the traditional “chicken kabobs,” try using sausage instead! Sausage adds a great flavor to any meal, especially when paired with grilled veggies. I used chicken sausage with tomato, basil and mozzarella {from Zaycon Foods} but you’re welcome to use any pre-cooked sausage you’d like. Make sure it says “fully cooked” somewhere on the package- otherwise it’s not cooked already and won’t hold together very well when you slice it and spear it on skewers.

I’ve mentioned Zaycon Foods in several posts on this blog so I’d like to take a second tell you all about them. No I don’t work for Zaycon but I did discover them years ago and absolutely love their products.

Zaycon specializes in bringing fresh, high quality meats and other foods to your area at a discounted price. You order products online when they become available and pick them up from a super handy refrigerated Zaycon truck on your designated day. It’s an incredibly convenient way to get high quality food for less money than you’d pay at Costco or at a grocery store. Their most popular product is their fresh, natural boneless skinless chicken breasts for $1.89/ lb. See where Zaycon is delivering to your area here!

Here’s a fun video that explains the process:

On to the recipe…

Grilled Sausage Kabobs

• 6-8 pre-cooked sausages
• fresh vegetables of your choice~
•  zucchini
• red/ green/ orange bell pepper
• pineapple chunks {fresh or canned}
• mushrooms
• red onions
• olive oil
• balsamic vinegar
• salt & pepper

Slice veggies and sausages into 1-2″ chunks. If you’re using canned pineapple chunks, I like to pour the entire can- juice and all- into a large ziplock bag. Add in all the other sliced veggies, plus a little salt and pepper and let it marinate for at least an hour, turning bag occasionally. I like the nice flavor this imparts onto the veggies, plus the added moisture helps glaze it when you put it on the grill.

Skewer the sausage and vegetables in alternating patterns.

Mix 3 parts balsamic vinegar to one part olive oil in a small bowl. Add in salt and pepper.

Put kabobs on a hot grill and glaze with balsamic mixture. Turn once after 4-5 minutes and glaze on the other side. I try and brush it just on the vegetables since the sausages usually have enough flavor on their own.

Remove from grill after 8-10 minutes and ENJOY!