Smoked Sausage Kabobs

Raise the flavor of the classic Kabob with these Kabobs fast and fast sausages. Peppers, onions and a lot of barbecue flavor with honey!

This post was sponsored by Western Wood Products. Thoughts and opinions are mine. But really, add some wooden chips to your next rodeo.

Kabobs are one of those things that are so easy to achieve, I often don’t think about doing them. But they are a fun Fast Food that everyone loves and have that enlargement bonus in those necessary vegetables. So really, I’m a delicious victory.

But I find that a long time the Kabobs can be a little … boring. And nobody likes. So I wanted to see if I could take a classic combination of Kabob – sausage, peppers and onion – and do something appetizing!

Turns out, a little Smoking makes a long way To level them and with wooden chips, you don’t have to smoke for hours to get that hint of heat.

20 minutes for the smoked delicacy, sold.

How to grill the kabob sausages

The Kabobs are one of my recipes that can be taught, because they are easy to crash! They make you practice the rotation foods and look to cook quickly and even even.

For great Kabobs, choose a Few simple ingredients And do a scheme while distinguishing.

Cook them on indirect focus, rotating according to need to cook evenly. I use long calipers, so mitigo the risk that my fingers can be burning accidentally touching the skewers.

If you are using different proteins, make sure to cook up to the safer temperature. As cute it is, me Don’t mix the chicken with prawns or beef with scallops. They have different internal temperatures for a correct donness and mixing them on one skewer means that one can be cooked while the other remains raw. Organize your skewers for protein.

Make sure the skewers are cool enough to touch before serving. Use the old make -up makeup, holding the skewer firmly and sliding the fork tooths along the skewer to remove the meat and vegetables from the skewer to eat.

Suggestions for perfect Kabobs

• If you are using the bamboo skewers, make sure to immerse them for 20 minutes before using
• Make sure not to burn the meat on direct flames. Fortunately, the small sticks make everything easily mobile.
• When grilling the Kabobs, often revolves to expose all the sides to heat. This cuisine is uniformly and helps prevent the problem of unilateral vegetables to face.
• Cut all the meat on equal portions. Small pieces mixed with larger ones have created irregular cooking times, and it is difficult. If you end up with smaller or larger pieces, make sure they are grouped together on your skewer for also the cooking time.
• Bonus suggestionThe addition of carbon wooden chips (or even in a steaming box on gas grids) adds a nice layer of flavor to the Kabobs. The vegetables, with their rapid cooking time, collect precisely that pinch of smoke without things becoming too domineering.

What is the best sausage to use for Kabobs

This is a difficult question because, in Carnivoro Girl’s meat workshops, we love sausage. But I love pre-cashes for Kabobs. Pre-catto assures that the wraps do not embrace, causing Akward’s swelling that we all saw a time or two on sliced ​​sausages. And it helps to check how long you have to cook without burning vegetables in an early tomb.

If you want to use a non-pre-cottura sausage, I grilled the whole sausage, while I was smoking vegetarian kabobs to be smoke to make sure that everything was cooked.

Do you want inspiration to grill easier? Try some of my favorite recipes

If you tried my Kabob recipe of smoked sausage or any other recipe on GirlCarnivore.com, don’t forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.