fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sausage and Veggie Kabobs

Sausage and Veggie Kabobs (Plant Based)

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 mintues
  • Cook Time: 5-10 minutes
  • Total Time: 40 minutes
  • Yield: 10 Skewers 1x
  • Category: Main
  • Method: Grilling
  • Cuisine: Plant Based
  • Diet: Kosher


Plant Based Sausage and Veggie Kabobs are a perfect healthy barbecue option. They’re made with a rainbow of good-for-you vegetables and plant based sausage and homemade aromatic plant based tzatziki sauce. They taste as good as they look!


Units Scale

For the Kabobs

  • 1 large red pepper, seeded and cut into squares
  • 1 large orange pepper, seeded and cut into squares
  • 1 large green pepper, seeded and cut into squares
  • 2 medium zucchinis, sliced into 1/2-inch disks
  • 1 large Japanese/Asian eggplant, sliced into 1/2-inch disks
  • 1 pound white button mushrooms, stems removed
  • 1 large purple onion, cut into chunks
  • 1 pint cherry tomatoes
  • 1 (14-ounce) package Beyond Meat Beyond Sausage (Hot Italian) sausages, each sausage cut into 6 slices
  • Garlic oil (spray)
  • kosher salt
  • black pepper
  • dried green onion
  • Pita or rice for serving

For the Tzatziki Sauce

  • 1 cup plant based yogurt
  • 1/2 large English Cucumber, grated then squeezed dry
  • 1 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 clove freshly minced garlic
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt


For the Kabobs

  1. Take a skewer and thread a mushroom cap open side facing the long side of the skewer.  Thread on a slice of red pepper, orange pepper, yellow pepper, sausage, zucchini, green pepper, sausage, eggplant then a wedge of onion.  Finish with another mushroom cap.
  2. Repeat with the remaining skewers.
  3. Spray/drizzle a generous amount of garlic oil over the skewers.  Sprinkle with kosher salt, black pepper and dried green onion.
  4. Grill over the flame until just starting to brown/cooked through.  Be careful not to overcook/burn the vegetables.

For the Plant Based Tzatziki Sauce

  1. Combine the plant based yogurt, cucumber, lemon juice, dill, garlic, olive oil and salt in a medium bowl. Stir to combine.


Plant Based Sausage and Veggie Kabobs can also be made on the grill or under an oven broiler.

If you’re a beef eater, you can substitute meat sausages for the plant based ones.

Keywords: Kabobs, Vegetable Kabobs, Gluten Free, Plant Based, Lag Ba'Omer, Fire Pit, Meat Free, Dairy Free

Recipe Card powered byTasty Recipes


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.