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Italian Sausage and Provolone Skewers

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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)


  • 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.
  • 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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Average Rating:
  • Jilly22
    Jun 29, 2018

    Light and simple summer grill dish. Very colorful, flavorful and full of good veggies.

  • scoutfinch
    Jul 17, 2016

    No comment left

  • justmbeth
    Aug 22, 2015

    Very good. Surprisingly flavor given the simple marinade ingredients. I had left off the provolone as I didn't think it would add much (and provolone pricey at my local store).

  • Angel182009
    Jun 30, 2015

    These were delicious! I made these for a Father's Day get together at my house and they were a huge hit. Used mozzarella cheese and place of provolone.