Sausage Kebabs

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  Andouille Sausage, Pork, Smoked(397g)
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  Yellow Onion
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  Bell Pepper
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  Vegetable oil(30g)
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  Paprika, Smoked(5g)
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  Garlic powder(3g)
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  1/4 tsp salt ($0.02)
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  1/4 tsp freshly cracked pepper ($0.02)
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  BBQ Sauce(120g)

  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. 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 (adjust based on skewer length and vegetable size).
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 first side is deeply charred and sausage develops 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 on the charred side.
6. 6Continue flipping every 2–3 minutes over medium-high heat, brushing with a light coat of BBQ sauce after each flip, for 4–6 minutes total until all sides are charred and the sauce is lightly caramelized. Verify the sausage is heated through (internal temp 160°F).
7. 7Transfer the cooked kebabs to a serving platter immediately while hot, or divide evenly into 4 airtight meal prep containers while still warm. Allow to cool to room temperature before sealing.
8. 8Serve hot, or store in the refrigerator for up to 4 days.