Steak and Sausage Kabobs for Your Next Backyard Cookout

Summer grilling season demands a recipe that delivers big flavor without babysitting the grill all day. These Steak and Sausage Kabobs hit that mark perfectly, loading tender steak, smoky sausage, and colorful veggies all onto one stick.

I started making these kabobs for backyard cookouts when I wanted something that felt like an event without requiring an entire day of prep. They’ve been a warm-weather staple ever since. Ready to fire up the grill?

Prep Time: 20 minutes, plus marinating time Cook Time: 30 minutes Servings: 6

Why These Steak and Sausage Kabobs Are Worth the Grill Space

Have you ever wanted an entire meal on a single stick? That’s exactly what these kabobs deliver. Protein, starch, and vegetables all cook together, which means less cleanup and way more flavor packed into every bite.

The combination of tender flat iron steak and smoky pre-cooked sausage creates a flavor contrast that’s hard to beat. IMO, that pairing alone is reason enough to add this recipe into your regular grilling rotation.

These kabobs also work great for picky eaters, since everyone can pick their favorite pieces right off the skewer. It’s a genuinely easy win for feeding a crowd with mixed tastes.

Ingredients for Steak and Sausage Kabobs

This recipe splits into a marinade, the protein, and the vegetables. Here’s exactly what you’ll need for six generous servings.

For the Marinade

• Olive oil: 1 cup, divided
• Garlic powder: 2 teaspoons
• Onion powder: 2 teaspoons
• Black pepper: 1 teaspoon
• All-purpose seasoning blend: 2 teaspoons

For the Protein

• Flat iron steak, cubed: 1 1/2 pounds
• Pre-cooked beef sausage, sliced: 1 pound

Now For the Vegetables

• Fresh corn, cut into 2-inch pieces: 2 ears
• Red bell pepper, cut into chunks: 1 large
• Purple onion, cut into chunks: 1 medium
• Yukon Gold potatoes, par-cooked and cubed: 1 pound

Eleven ingredients spread across three simple categories. That’s a manageable list for a meal that feeds a crowd and looks this impressive coming off the grill.

A Quick Note on Ingredients

Flat iron steak works beautifully here thanks to its tenderness, but flank steak or sirloin make solid substitutes if that’s what your butcher has available. Pre-cooked sausage saves serious time, since it just needs to heat through and char slightly rather than fully cook.

Par-cooking your potatoes before grilling matters more than it seems. Raw potato cubes take far longer to cook than everything else on the skewer, leaving you with burnt vegetables and undercooked starch if you skip this step.

How to Make Steak and Sausage Kabobs

This process breaks into four main stages: marinating, assembling, grilling, and resting. Let’s walk through each one in detail so your kabobs turn out perfectly every time.

Step 1: Build the Marinade

Grab two large resealable bags and pour 1/2 cup of olive oil into each one. Add the garlic powder, onion powder, black pepper, and seasoning blend evenly between both bags.

Seal each bag and give it a good shake to combine the oil and spices into a cohesive marinade. This split approach lets you season the meat and vegetables separately without one overpowering the other.

Step 2: Add the Protein and Vegetables

Add the cubed flat iron steak and sliced sausage into the first bag with its marinade. Seal it tightly and massage the bag gently so every piece gets evenly coated.

Add the corn, bell pepper, onion, and par-cooked potatoes into the second bag with its own marinade. Seal and shake this bag as well, making sure the vegetables soak up all that seasoned oil.

Step 3: Marinate in the Refrigerator

Place both bags in the refrigerator and let everything marinate for at least 30 minutes if you’re short on time. For the deepest flavor, marinate overnight so the seasoning really works its way into the meat.

The longer marination time makes a genuinely noticeable difference in flavor, especially for the steak. If your schedule allows it, this extra patience pays off significantly in the final result.

Step 4: Soak Your Skewers

If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This step prevents them from catching fire or burning through while your kabobs cook over direct heat.

Metal skewers skip this step entirely and offer a reusable alternative if you grill kabobs often. Either option works fine, just plan ahead if you’re going the wooden route.

Step 5: Assemble the Kabobs

Thread the marinated steak, sausage, and vegetables onto your skewers in whatever order looks most appealing to you. Alternating between protein and vegetables creates a colorful, balanced presentation on each stick.

Leave a small gap between each piece rather than packing everything tightly together. This spacing helps everything cook more evenly, since tightly packed pieces can shield each other from direct heat.

Step 6: Preheat and Grill

Fire up your grill and heat it to medium-high, letting it fully preheat before adding the skewers. A properly hot grill creates that satisfying char while keeping the inside of the meat juicy and tender.

Place the skewers on the grill and cook for about 30 minutes total, turning them every few minutes for even cooking on all sides. You’re aiming for a nice char on the outside with the steak cooked to your preferred doneness.

Step 7: Check for Doneness

Use an instant-read thermometer to check the steak’s internal temperature, aiming for about 145 degrees Fahrenheit for medium-rare. The vegetables should look slightly charred and tender, while the sausage just needs to heat through and develop some color.

Remember that the meat continues cooking slightly after you pull it off the grill. Removing the skewers a touch early helps prevent overcooking once that residual heat finishes the job.

Step 8: Rest and Serve

Let the kabobs rest for a few minutes once they come off the grill. This brief pause allows the juices to redistribute throughout the meat, keeping every bite noticeably more tender and juicy.

Serve the kabobs directly on the skewers for that classic presentation, or slide everything onto a platter for easier serving. Either way, watch how quickly they disappear once everyone gets a look at that char.

Tips for Success

A handful of small habits separate a good batch of kabobs from a genuinely great one. Keep these in mind every time you fire up the grill.

• Marinate overnight when possible for the deepest, richest flavor
• Par-cook potatoes before grilling so they finish cooking at the same rate as everything else
• Use an instant-read thermometer to avoid guessing at doneness
• Leave small gaps between pieces on the skewer for even cooking
• Let the kabobs rest briefly after grilling to keep them juicy

Fun Variations to Try

Once you’ve made the classic version, feel free to experiment. These Steak and Sausage Kabobs adapt easily to different flavors and dietary needs.

• Spicy Kick: Add diced jalapeños or red chili flakes to the marinade
• Herb-Infused: Toss fresh rosemary or thyme into the marinade for an earthy aroma
• Fruit Fusion: Thread pineapple or peach chunks onto the skewers for a sweet contrast
• Low-Carb Style: Swap the potatoes for cauliflower or zucchini chunks

Serving Suggestions

Pair these kabobs with a crisp garden salad dressed in a light vinaigrette to balance out the richness. Grilled zucchini or asparagus on the side rounds out the meal with even more color and flavor.

A cold glass of iced tea or lemonade complements the smoky char beautifully on a warm day. Serve on a rustic wooden board with fresh herbs scattered on top for a presentation that feels effortlessly impressive.

Frequently Asked Questions

Can I use other types of meat for these kabobs?

Absolutely. Chicken, pork, or even shrimp all work well as substitutes, just adjust the grilling time since each protein cooks at a different rate.

How do I know when the kabobs are fully done?

An instant-read thermometer takes the guesswork out completely, with steak reaching about 145 degrees Fahrenheit for medium-rare. Keep in mind the meat continues cooking slightly after you remove it from the grill.

Can I prep these kabobs in advance?

Yes, you can assemble the skewers ahead of time and store them in the fridge, though marinating the ingredients beforehand gives the best flavor results. This makes for an easy grab-and-grill dinner on busy days.

What should I do with leftover kabobs?

Store leftovers in an airtight container in the fridge for up to three days. They work great chopped into salads or enjoyed cold as a quick, protein-packed snack.

Are these kabobs suitable for a gluten-free diet?

Yes, as long as you double-check your sausage label and seasoning blend for hidden gluten additives. Everything else in this recipe is naturally gluten-free.

Can I make these kabobs on an indoor grill pan?

Definitely. An indoor grill pan works well if outdoor grilling isn’t an option, though you may need to cook the skewers in batches depending on your pan’s size.

Final Thoughts

These Steak and Sausage Kabobs turn a handful of simple ingredients into a meal that feels like a genuine summer event. Tender steak, smoky sausage, and colorful vegetables all come together on one stick with minimal cleanup involved.

Fire up the grill for your next family dinner or weekend gathering, and watch how fast these skewers disappear. Just make extra, because leftovers never seem to survive the night