This recipe was created in partnership with Sprouts Farmers Market. All opinions are my own.
“If you love a great antipasto salad, try switching things up this summer and make this easy, grilled, sausage and antipasto inspired kebab that’s perfect for a weeknight or entertaining friends and family! “
Grilled Sausage Antipasto Style Kebabs:
It’s almost summer time and if you haven’t fired up your grill yet, you need to! Start the grill season off with a classic cook, the kebab. Kebabs are easy to assemble, versatile to make, and are a fun way to serve up dinner any night of the week.
So, when my friends over at Sprouts asked me to create a fun recipe on the grill featuring their variety of sausages, I knew I wanted to create something that would be easy to replicate for any grill skill level as well as do something that isn’t your “typical kebab”.
They say variety is the spice of life, and “they” would be correct! Sprouts offers a variety of flavored pork and chicken sausages in their deli. For my Antipasto inspired kebabs I went with a classic hot Italian sausage but also chose to use their parmesan chicken sausage as well.
Keep reading for all the tips and tricks on how I made this super flavor, easy, low carb dish that’s perfect all summer long!
- Knife & Cutting Board
- Mixing Bowl
- 1 Large Pot
I took inspiration from a classic antipasto salad for this dish. If you’re not familiar with antipasto, it’s typically a variety of Italian meats, cheeses, and marinated vegetables combined together or served charcuterie style, or in this case grilled and on a kebab! For this dish, my proteins were my two Sprouts brand sausage links. I opted to go with the tried and true Hot Italian Sausage, but also wanted variety and tried the Chicken Parmesan Sausage link as well. This helps if not everyone your serving is a pork eater and allows for some fun and variety in the kebab.
Besides the two sausages I chose, Sprouts has a lot of other great sausage flavors to pick from and really great produce (something for everyone)! I enjoyed finding a variety of veggies to pair with my sausages for these antipasto style kebabs and came up with a mix of red peppers, onions, quartered artichokes, and pepperoncini peppers too. Just to keep things extra delicious I also added in some prosciutto, because I’m not sure anything is more delicious than crispy grilled prosciutto. Just saying.
Grilling the sausage raw is possible but can be challenging if you plan on cutting it (for a kebab for instance) or to cook it along with other foods (like the veggies). For those reasons, I start the dish by parboiling the sausages first before grilling. Parboiling will allow you to use both direct and indirect cooking methods on your grill, making it easier to cook both the veggies and sausage at the same time. Ultimately, it’s an easier way to take a lot of the guesswork out of cooking your veggies and meats at the same time.
Once the sausages cool from boiling, cut them into quarters so they can be skewered. Next, prep your veggies by cutting them into roughly large 2″ pieces (I left the pepperoncini and tomatoes whole) and coating them in a little oil and Italian seasoning and salt and pepper for flavor. Be mindful of packing the skewers too tightly with the food or you may end up with some undercooked veggies.
They cook fairly quickly over medium heat. Start with the direct heat and get the sausages brown and some color on the veggies. Rotate them a few times as needed to get a nice color on them. Once they have browned a bit, remove them from direct heat (like I mentioned above) and place on the cooler side of the grill and allow the kebabs to continue to cook until the veggies are al dente.
Serve them on the stick on a platter or remove all the meat and veggies and place in a large serving bowl! I hope you enjoy this easy weeknight (or any night) dinner kebab!
- 3 Parmesan Chicken Sausage Links
- 3 Hot Italian Sausage Links
- 8 Slices of Prosciutto
- 1 pint Cherry Tomatoes
- 2 Red Peppers, chopped in to 1-2” pieces
- 1 Small Yellow Onion
- 1 can Artichoke Hearts, quartered
- 1 Jar, Pepperoncini Peppers, drained
- 1 tbsp. Italian Seasoning
- 1 tsp Salt
- 2 tbsp. Olive Oil
- Skewers, soaked in water for 20 minutes
- Begin by boiling the sausages covered in water for 10 minutes so they are fully cooked through prior to grilling. Drain the water and allow them to cool before cutting.
- While the sausages are boiling, soak the skewers in water to prevent them from burning on the grill and prepare to prep the veggies.
- Largely dice the pepper and onions, drain the liquid from the artichokes and pepperoncini peppers, and leave the tomatoes whole. Combine all your veggies into a large mixing bowl and add the oil, salt, and Italian seasoning. Mix by hand thoroughly.
- Once the sausages are cool enough to handle, divide them into 4 pieces each. Make an assembly line and skewer the sausages, veggies, and prosciutto onto each stick. I was able to get 3 pieces of sausage onto each skewer and made 8 skewers total. This may vary slightly depending on how you cut your vegetables.
- Preheat the grill to medium heat and set it for both direct and indirect cooking.
- Begin by placing the skewers over direct heat and rotate every few minutes until the sausages are full browned. This should happen fairly quickly because they are fully cooked.
- In order to cook the veggies fully without charring all your food, move the skewers to the indirect side of the grill (not over a flame). Close the lid and allow them to cook for 5-6 more minutes or so or until the veggies are al dente.
- Place the skewers on a platter for serving or remove them from the sticks and place in on large serving bowl.
Amount Per Serving: Calories: 212 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 45mg Sodium: 1105mg Carbohydrates: 9g Fiber: 2g Sugar: 3g Protein: 22g