Grilled Sausage and Bell Pepper Kabobs

Especially with the addition of the fresh oregano sauce on top, these Grilled Sausage and Bell Pepper Kabobs were even better than I expected.

Ingreadient

• 4 links Italian sausage (uncooked)
• 2 bell peppers
• 1/2 red onion
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 2 tablespoons oregano (fresh, chopped)
• 1 tablespoon red wine vinegar
• salt (to taste)
• pepper

Step by step

1. Preheat outdoor gas grill to medium-high heat, around 425° F (or prepare a charcoal fire). 
2. Cut each sausage link into 5 or 6 chunks. Chop the bell peppers and onion into square pieces about 2 inches in size. Thread onto skewers by alternating ingredients.
3. In a small jar with a tight-fitting lid, combine the oil, garlic, oregano, vinegar, salt, and pepper. Shake to emulsify. Pour evenly over top of the kabobs.
4. Grill until sausage is done all the way through and the peppers are tender, approximately 8 minutes per side. Serve warm with wild rice and coleslaw.