There’s something about grilled kabobs that just brings everyone to the table. And these Sausage, Pepper, and Onion Kabobs with a Boiled Cider Drizzle deliver a hearty, mouth-watering flavor that tastes like the best parts of summer, fall, or even a chilly game day cookout.
With juicy sausage, sweet bell peppers, and crisp onions charred to perfection, every bite is full of savory goodness balanced by a surprising hint of sweetness from the boiled cider drizzle. It’s the kind of dish that looks as incredible as it tastes—think vibrant colors, smoky aromas, and the perfect mix of textures that keep you reaching for “just one more.”
The best part? This recipe is perfect for meal preppers, family gatherings, or anyone trying to create a balanced meal without too much fuss. Grilling the kabobs helps cut down on added oils, and studies show that cooking with lean proteins and vegetables can significantly support weight management.
Pair these kabobs with Smoked Corn on the Cob or some warm, crusty Garlic Bread, and you have a meal that’s satisfying without leaving you weighed down. Give these kabobs a try, and let me know if you come up with your own twist on the cider drizzle or kabob mix!
Why I Love This Recipe (And You Will Too)
- It’s easy yet impressive – A few minutes on the grill, and these kabobs are ready to wow. They’re perfect when I need a meal that’s simple but looks like I put in way more effort.
- That cider drizzle is magic – A quick, tangy boiled cider glaze adds an unexpected touch of sweetness that keeps you coming back for more.
- Perfect for meal prepping – Grill a big batch, and you have ready-to-go meals that taste great hot or cold. Plus, it’s a healthy way to keep my weeknight meals interesting.
Sausage, Pepper and Onion Kabobs with a Boiled Cider Drizzle
Equipment
- Non-reactive pan
- Skewers (4)
- Non-stick pan
- Grill
- Spoon (for testing cider reduction)
Ingredients
- 64 oz. Apple Cider
- 4 Bavarian Sausage Links
- 4 tbl. Butter
- 1 each Red Yellow and Orange Pepper
- 1 Medium Yellow Onion
- 4 Skewers
Instructions
- Pour apple cider into a non-reactive pan. Boil, then simmer for 4-5 hours until reduced to 1 cup. Chill in the fridge.
- Pierce sausages with a fork. Place them in a non-stick pan with 1 inch of water, boil, cover, and simmer for 10 minutes.
- Chop the peppers and onions into large pieces. Sauté them in butter until softened but not overcooked.
- Grill sausages for about 2 minutes per side until browned, then slice diagonally.
- Assemble kabobs with sausage pieces, peppers, and onions.
- Drizzle the finished kabobs with the apple cider reduction.
