Smoked Sausage and Pepper Skewers

Ingredients

• 1.5 lbs smoked sausage (Kielbasa or Andouille), cut into 1-inch pieces
• 2 bell peppers (one red, one green), cored and cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 cup BBQ sauce (your favorite), for basting
• 8 metal or pre-soaked wooden skewers

Instructions

1. 1

   Preheat your grill to medium-high heat (about 375-400°F) for direct grilling. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand.

2. 2

   In a large bowl, combine the sausage, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, and black pepper, tossing to coat evenly.

3. 3

   Thread the sausage and vegetables onto the skewers, alternating ingredients for a colorful and even cook. Don't overpack them; leave a little space for even heat circulation.

4. 4

   Place the skewers directly over the heat on the grill. Cook for 10-12 minutes, turning occasionally, until the vegetables are tender-crisp and the sausage is lightly browned.

5. 5

   During the last 5 minutes of cooking, baste the skewers generously with your favorite BBQ sauce, turning them to get a nice glaze on all sides.

6. 6

   Remove the skewers from the grill and let them rest for a few minutes before serving. Be careful as the metal skewers will be hot!