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Smoky Sausage and Pepper Skewers with Easy Zesty Chimichurri

Smoky Sausage and Pepper Skewers with Zesty Chimichurri - featured image
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These smoky sausage and pepper skewers are grilled to perfection and served with a bright, herby chimichurri. A quick and easy recipe that’s perfect for summer barbecues or weeknight dinners.

Ingredients

Scale
  • 1 pound smoked sausage (kielbasa or andouille, cut into 1-inch chunks)
  • 2 large bell peppers (mixed colors, cut into 1-inch squares)
  • 1 large red onion (cut into 1-inch chunks)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • 1 cup fresh parsley (packed, flat-leaf preferred)
  • ½ cup fresh cilantro (packed)
  • 3 cloves garlic (minced)
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil (extra virgin)
  • ½ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Make the chimichurri: Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped but not pureed. Set aside at room temperature.
  2. Prep the vegetables: Cut bell peppers into 1-inch squares and red onion into 1-inch chunks. Place in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat.
  3. Prep the sausage: Cut smoked sausage into 1-inch chunks.
  4. Assemble the skewers: Thread sausage, peppers, and onions onto skewers, alternating pieces. Leave a small gap between each piece.
  5. Preheat the grill to medium-high heat (about 400°F). Clean and oil the grates.
  6. Grill the skewers for 4-6 minutes per side, until sausage has char marks and peppers are slightly softened with blackened spots.
  7. Remove from grill and let rest for 2 minutes. Drizzle generously with chimichurri before serving. Serve extra chimichurri on the side.

Notes

Par-cook the peppers in the microwave for 1 minute before skewering to ensure even cooking. Don’t overcrowd the skewers; leave space for heat circulation. Let chimichurri sit at room temperature for at least 15 minutes before serving for best flavor. Keep a spray bottle of water nearby to tame flare-ups.

Nutrition

Keywords: sausage skewers, pepper skewers, chimichurri, grilled skewers, summer recipe, barbecue, quick dinner

Find it online: https://lumalunch.com/smoky-sausage-and-pepper-skewers-with-easy-zesty-chimichurri/