Steak Sausage Kabobs: The Ultimate Grilling Recipe

Steak sausage kabobs: the ultimate crowd-pleaser, bursting with savory flavors and perfect for grilling season! Imagine sinking your teeth into tender, marinated steak alternating with juicy, perfectly seasoned sausage, all kissed by the smoky char of the grill. Are you drooling yet? I know I am!

Kabobs, also known as kebabs, have a rich history stretching back centuries, with roots in Middle Eastern and Mediterranean cuisine. Nomadic tribes would skewer and roast meat over open fires, a simple yet ingenious method of cooking that has evolved into the delicious and diverse kabob variations we enjoy today. While the ingredients and preparation methods vary widely across cultures, the fundamental concept remains the same: flavorful ingredients cooked on a skewer.

What makes steak sausage kabobs so irresistible? It’s the delightful combination of textures and tastes. The robust, meaty flavor of the steak complements the savory, often slightly spicy, sausage beautifully. The grilling process adds a smoky depth that elevates the dish to another level. Plus, they’re incredibly convenient! Kabobs are easy to assemble, quick to cook, and perfect for feeding a crowd at barbecues, parties, or even a simple weeknight dinner. Get ready to fire up the grill and experience the magic of these flavorful skewers!

this Recipe

Ingredients:

• For the Steak:
• 1.5 lbs Sirloin Steak, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 tbsp Worcestershire Sauce
• 1 tbsp Balsamic Vinegar
• 2 cloves Garlic, minced
• 1 tsp Dried Oregano
• 1/2 tsp Smoked Paprika
• 1/4 tsp Red Pepper Flakes (optional, for heat)
• Salt and Black Pepper to taste
• For the Sausage:
• 1 lb Italian Sausage (sweet or hot, your preference), cut into 1-inch pieces
• For the Vegetables:
• 1 Red Bell Pepper, cut into 1-inch pieces
• 1 Yellow Bell Pepper, cut into 1-inch pieces
• 1 Green Bell Pepper, cut into 1-inch pieces
• 1 Red Onion, cut into 1-inch wedges
• 8 oz Cremini Mushrooms, halved or quartered if large
• 1 pint Cherry Tomatoes
• 2 tbsp Olive Oil
• Salt and Black Pepper to taste
• For the Marinade (Optional, but Recommended):
• 1/4 cup Olive Oil
• 2 tbsp Lemon Juice
• 1 tbsp Dijon Mustard
• 1 clove Garlic, minced
• 1 tsp Dried Thyme
• Salt and Black Pepper to taste
• Other:
• Wooden or Metal Skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)

Preparing the Steak and Sausage:

1. Prepare the Steak Marinade: In a medium bowl, whisk together the 2 tbsp olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, dried oregano, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste.
2. Marinate the Steak: Add the steak cubes to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more tender and flavorful the steak will be!
3. Prepare the Sausage: While the steak is marinating, cut the Italian sausage into 1-inch pieces. If you’re using raw sausage, you might want to par-cook it slightly (see note below) to ensure it’s cooked through on the grill.

Par-Cooking the Sausage (Optional):

If you’re using raw Italian sausage, you can par-cook it by simmering it in water for about 5-7 minutes. This will help it cook more evenly on the grill and prevent it from being raw in the center while the outside is charred. Drain the sausage well after simmering.

Preparing the Vegetables:

1. Chop the Vegetables: Cut the bell peppers into 1-inch pieces, the red onion into wedges, and halve or quarter the cremini mushrooms if they are large. Leave the cherry tomatoes whole.
2. Toss with Olive Oil and Seasoning: In a large bowl, toss the bell peppers, red onion, and mushrooms with 2 tbsp of olive oil. Season generously with salt and pepper.

Assembling the Kabobs:

1. Thread the Skewers: Now comes the fun part! Thread the steak, sausage, and vegetables onto the skewers in an alternating pattern. You can arrange them however you like, but I usually go for something like: steak, bell pepper, sausage, red onion, mushroom, cherry tomato, and repeat.
2. Don’t Overcrowd: Make sure not to overcrowd the skewers, as this will prevent the ingredients from cooking evenly. Leave a little space between each piece.
3. Consider Separate Skewers: If you prefer, you can make separate skewers for the steak and sausage, and another skewer just for the vegetables. This allows you to control the cooking time for each ingredient more precisely.

Grilling the Kabobs:

1. Preheat the Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
2. Grill the Kabobs: Place the kabobs on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until the steak is cooked to your desired doneness and the sausage is cooked through. The vegetables should be tender-crisp and slightly charred.
3. Use a Meat Thermometer: For perfectly cooked steak, use a meat thermometer to check the internal temperature. Medium-rare is around 130-135°F (54-57°C), medium is around 140-145°F (60-63°C), and medium-well is around 150-155°F (66-68°C).
4. Adjust Cooking Time: The cooking time will vary depending on the thickness of the steak and sausage, as well as the heat of your grill. Keep a close eye on the kabobs and adjust the cooking time as needed.
5. Prevent Flare-Ups: If you experience flare-ups, move the kabobs to a cooler part of the grill or reduce the heat.

Oven Baking Instructions (Alternative to Grilling):

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
3. Arrange Kabobs: Place the assembled kabobs on the prepared baking sheet, making sure they are not overcrowded.
4. Bake: Bake for 20-25 minutes, or until the steak is cooked to your desired doneness and the sausage is cooked through. Turn the kabobs halfway through the baking time to ensure even cooking.
5. Broil (Optional): For a more charred effect, you can broil the kabobs for the last 2-3 minutes of cooking time. Watch them closely to prevent burning.

Serving Suggestions:

1. Rest the Kabobs: Once the kabobs are cooked, remove them from the grill or oven and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
2. Serve with a Sauce: Serve the steak and sausage kabobs with your favorite dipping sauce. Some great options include:
   • Chimichurri Sauce
   • Garlic Aioli
   • BBQ Sauce
   • Honey Mustard
   • Tzatziki Sauce
3. Serve with Sides: These kabobs are delicious served with a variety of sides, such as:
   • Rice Pilaf
   • Quinoa Salad
   • Roasted Vegetables
   • Grilled Corn on the Cob
   • Potato Salad
4. Garnish: Garnish the kabobs with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Tips and Variations:

• Use Different Meats: Feel free to substitute the steak and sausage with other meats, such as chicken, pork, or lamb. Just adjust the cooking time accordingly.
• Add More Vegetables: Get creative with the vegetables! Some other great options include zucchini, squash, eggplant, and Brussels sprouts.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.
• Sweet and Savory: Add pineapple chunks to the kabobs for a sweet and savory flavor combination.
• Make it Vegetarian: Omit the steak and sausage and use tofu or tempeh instead. Marinate the tofu or tempeh before grilling or baking.
• Make Ahead: You can assemble the kabobs ahead of time and store them in the refrigerator for up to 24 hours. Just be sure to cover them tightly with plastic wrap.
• Storage: Leftover kabobs can be stored in the refrigerator for up to 3 days. Reheat them in the microwave or oven before serving.

Optional Marinade:

While the steak marinade is great, you can also use a simpler marinade for the

Conclusion:

So, there you have it! These steak sausage kabobs are truly a game-changer for your grilling repertoire. I know, I know, there are a million kabob recipes out there, but trust me on this one. The combination of juicy steak and savory sausage, punctuated by those perfectly charred veggies, is simply irresistible. It’s a flavor explosion in every bite, and the best part? It’s incredibly easy to throw together, making it perfect for weeknight dinners or weekend barbecues.

Why are these a must-try? Well, beyond the incredible taste, these kabobs are incredibly versatile. They’re naturally gluten-free, and you can easily adapt them to be dairy-free or low-carb. Plus, they’re a fantastic way to use up leftover vegetables lurking in your fridge. Think bell peppers, onions, zucchini, cherry tomatoes – the possibilities are endless! And let’s be honest, who doesn’t love food on a stick? It’s just inherently more fun to eat!

But the real magic lies in the balance of flavors. The richness of the steak is perfectly complemented by the spice of the sausage, and the sweetness of the vegetables adds a delightful counterpoint. It’s a symphony of tastes that will have your taste buds singing. And the smoky char from the grill? That’s just the icing on the cake.

Ready to take your kabob game to the next level? Here are a few serving suggestions and variations to get you started:

Serving Suggestions:

• Serve these steak sausage kabobs with a side of fluffy couscous or quinoa for a complete and satisfying meal.
• For a lighter option, try serving them over a bed of mixed greens with a tangy vinaigrette.
• A dollop of creamy tzatziki sauce or a spicy chimichurri would be the perfect finishing touch.
• Don’t forget the grilled pita bread for soaking up all those delicious juices!

Variations:

• Experiment with different types of sausage. Spicy Italian sausage, chorizo, or even chicken sausage would all be delicious.
• Add some fruit to the kabobs for a sweet and savory twist. Pineapple, peaches, or even figs would be amazing.
• Marinate the steak in your favorite marinade for extra flavor. A simple balsamic marinade or a spicy teriyaki marinade would work wonders.
• For a vegetarian option, substitute the steak and sausage with halloumi cheese or tofu.

I’m genuinely excited for you to try this recipe. I truly believe that these steak sausage kabobs will become a new family favorite. They’re easy, delicious, and endlessly customizable. What’s not to love?

So, fire up your grill, gather your ingredients, and get ready to create some culinary magic. And most importantly, don’t forget to share your experience! I’d love to hear what you think of the recipe and any variations you come up with. Tag me in your photos on social media – I can’t wait to see your creations! Happy grilling!

I’m confident that once you try these kabobs, you’ll be hooked. They’re the perfect combination of flavor, convenience, and fun. So go ahead, give them a try. You won’t regret it!