Sort ingredients
jcook82
QR Code
Listen
Pdf
If using bamboo skewers, soak them in water for at least 15 minutes or up to overnight.
While skewers soak, place squash, zucchini, onion, sweet peppers, okra, and smoked sausage in a large bowl.
Sprinkle with ½ teaspoon each of the kosher salt and black pepper; toss to coat evenly.
Stir together oil, vinegar, garlic, parsley, oregano, and remaining 1 teaspoon kosher salt and ¼ teaspoon black pepper until combined.
Drizzle half of herb mixture over vegetable mixture in bowl, tossing to coat.
Reserve remaining herb mixture for serving.
Let vegetable mixture marinate at room temperature, stirring occasionally, 20 minutes.
Thread marinated vegetables and sausage evenly onto skewers.
Preheat grill to high (450°F to 500°F).
Place kebabs on oiled grates; grill, covered, turning often, until vegetables are browned and softened, 6 to 8 minutes.
Transfer kebabs to a large platter, and drizzle with reserved herb mixture.
Serve immediately.