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Italian Sausage and Provolone Skewers

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin
Italian Sausage and Provolone Skewers Recipe photo by Taste of Home

Ingredients

  • 1 large onion
  • 1 large sweet red pepper
  • 1 large green pepper
  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 packages (12 ounces each) fully cooked Italian chicken sausage links, cut into 1-1/4-inch slices
  • 16 cubes provolone cheese (3/4 inch each)

Directions

  1. Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables.
  2. Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.

Nutrition Facts

2 kabobs: 220 calories, 13g fat (5g saturated fat), 75mg cholesterol, 682mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 medium-fat meat, 1 vegetable.

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