Sausage Kebabs

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  14 oz Andouille Sausage, Pork, Smoked
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  1 Yellow Onion(110g)
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  3 Bell Pepper(357g)
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  2 tbsp Vegetable oil
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  1 tsp Paprika, Smoked
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  0.5 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
• •
  0.3 tsp 1/4 tsp freshly cracked pepper ($0.02)
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  0.5 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Slice the andouille sausage into ½-inch thick rounds. Chop the onion and bell pepper into 1-inch pieces.
2. 2Place the sausage and vegetables in a large bowl. Drizzle vegetable oil over top, then sprinkle the smoked paprika and garlic powder evenly over everything. Add salt and pepper. Toss until all pieces are well coated in oil and spices.
3. 3Thread the sausage and vegetables onto skewers in alternating sequence, distributing evenly across about 8 skewers.
4. 4Heat a cast iron grill pan over medium-high heat until smoking, about 3–4 minutes. Place the kebabs on the hot pan and cook 4–5 minutes until the sausage is deeply charred with visible grill marks.
5. 5Flip each kebab and cook another 4–5 minutes over medium-high heat until the second side is charred. Brush lightly with BBQ sauce.
6. 6Continue flipping every 2–3 minutes over medium-high heat, brushing with BBQ sauce after each flip, for 4–6 minutes total until all sides are charred and the sauce is lightly caramelized. Verify the sausage has reached an internal temperature of 160°F.
7. 7Divide the cooked kebabs evenly into 4 airtight meal prep containers while still hot. Allow to cool to room temperature before sealing.
8. 8Store in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.