Method

• Cut veggies and sausage into same-sized pieces. To ensure everything is cooking evenly it is important veggies and sausage are all cut to the sizing indicated in the recipe card.
• Seasoning. We include a salting recommendation for these sausage kabobs, but keep in mind, not all salts are the same. I use fine sea salt in this recipe; if using table salt, you’ll want to use less.
• Generously oil your grill grates. We do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and with tongs, rub the drenched paper towels along the grill grates. This will contribute to a beautiful sear and char (which also means more flavor). Additionally, it ensures the kabobs don’t stick to the grates (it’s always a pain when you lose some of the veggies or meat on the grill!). 
• Wait for the grill to be fully heated before adding the loaded skewers. Again, it’s all about getting some good char so we can have plenty of flavor. If the kabobs are added too early, they’ll miss that charring and cook unevenly.
• Soak wooden skewers. Wooden skewers can burn easily over a hot grill. Soaking them in warm water for 10 to 30 minutes before threading will keep the skewers from burning.