World’s Easiest Kabobs with Grilled Zucchini and Sausage
These are the World’s Easiest Kabobs with Grilled Zucchini and Sausage, and it just doesn’t get any easier when you want tasty low-carb kabobs for dinner!
World’s Easiest Kabobs with Grilled Zucchini and Sausage are a great reason to be cooking on the grill, and this year grilling at home has become even more enjoyable than usual, right? This is one of my favorite grilling recipes for those nights when you just want an easy dinner, and I’m featuring this long-time favorite as my Friday Favorites pick to encourage you to try it. I’ve been making variations on this theme for years when I want a quick easy dinner.
In this post I share some tricks maximizing flavor from Grilled Zucchini Sausage and Kabobs, depending on how much time you want to invest, but even if you just stick the sausage and veggies on skewers, brush with Italian salad dressing, and grill, this is a pretty good tasting dinner that’s easy and healthy. And if you’re a fan of kabobs, check out Low-Carb Kabobs or Skewers for the Grill for more tasty ideas!
What Sausage Did I Use for World’s Easiest Kabobs with Grilled Zucchini and Sausage?
Any pre-cooked sausage will work for this recipe. I’ve made this many times with beef polish sausages from Costco, but chicken or turkey sausage will also be great. Look for gluten-free sausage if needed.
How to Make World’s Easiest Kabobs with Grilled Zucchini and Sausage:
(Scroll down for complete recipe with nutritional information.)
- I call this recipe Zucchini and Sausage Kabobs, because the red bell peppers (or red onions) are definitely optional, but they’re good if you have some.
- If you have time, cut up veggies in advance and marinate in a little bit of Italian salad dressing for a few hours. Cutting the veggies in same size, same shape pieces will give better results here.
- When it’s time to assemble kabobs, drain the marinated veggies. (You can skip the marinating step entirely and just brush the vegetables with dressing, but marinating does add more flavor.)
- When we cut the sausage and zucchini we tried to create flat sides so we could get some grill marks; notice that the individual pieces were carefully put on the skewers so the flat side was facing out.
- When you’re ready to cook, preheat grill to medium, and spray with non-stick spray if desired.
- Cook the kabobs, turning several times, until the sausage is nicely browned and the vegetables are starting to soften but still slightly tender-crisp, about 15 minutes.
Make it a Meal:
More Tasty and Easy Kabobs on the Grill:
- 16 oz. package pre-cooked sausages (see notes)
- 4 small zucchini
- 2 red bell peppers (optional)
- 1 small red onion (optional)
- 1/4 cup Newman's Own Olive Oil and Vinegar Dressing (see notes)
Instruction if you're marinating vegetables:
- Cut zucchini and any other vegetables you’re using into same-size pieces, cutting some flat edges and making the zucchini slightly smaller than you’ll cut the sausage.
- Put vegetables into Ziploc bag and pour in enough Italian dressing to moisten all the vegetables. I used Newman’s Own Olive Oil and Vinegar Dressing (affiliate link) for the veggies in the photo; this is the brand I always use if I have it.
- Let vegetables marinate for an hour or so, or even all day if desired. (Refrigerate if marinating for more than an hour.)
Instructions to cook kabobs:
- Brush gas or charcoal grill grates with olive oil or spray with non-stick spray and preheat grill or broiler to medium heat (you can hold your hand there about 3 seconds at that heat.)
- Cut sausage into chunks, about five pieces per sausage.
- Drain marinated vegetables, or cut vegetables into pieces if you didn’t marinate.
- Thread sausage and vegetables onto skewers, alternating, and putting the skewer through the skin of the sausage and veggies so they won’t spin around and arranging them with a flat side facing out for best grill marks.
- You can brush kabobs with Italian Salad Dressing if you didn’t marinate the vegetables.
- Grill kabobs over medium heat, turning frequently. Kabobs are done when sausage is browned but zucchini and other vegetables are barely tender, about 15 minutes.
- Serve hot.
You can use pork, beef, chicken, or turkey sausage, whichever you prefer. I use Newman's Own Olive Oil and Vinegar Dressing (affiliate link) for this recipe. Be sure to choose dressing with not more than 1 or 2 carbs per serving for South Beach Diet or low-carb diets.
Using double skewers or wider blade-type skewers (affiliate links) like I used in the new photos will make these kabobs much easier to turn on the grill. (My skewers are from Turkey; if you ever make it there be sure to get some!)
This recipe created by Kalyn and perfected over many years of making sausage kabobs..
Amount Per Serving: Calories: 401Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 69mgSodium: 945mgCarbohydrates: 11gFiber: 3gSugar: 7gProtein: 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
To make Kabobs with Grilled Zucchini and Sausage suitable for the South Beach Diet, use lower-fat pre-cooked chicken or turkey sausage. If you’re using lower-fat sausage, be extra careful to oil the grill before you heat it, and you may want to brush the sausage pieces with olive oil to prevent sticking. The recipe would also be suitable for low-carb eating plans which will prefer full-fat sausage. Choose Italian dressing with not more than 1 or 2 grams of carbs for South Beach or low-carb diets
Find More Recipes Like This One:
Use the Grilling Recipes to find more recipes like this one. Use the Recipes by Diet Type index page to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.