Turkey Sausage Meatball Kabobs

Turkey Sausage Meatball Kabobs


  • About 18 CK Turkey Sausage Meatballs (recipe below)

  • 1 red bell pepper, thick chopped pieces

  • 1 green bell pepper, thick chopped pieces

  • 2 onions, thick chopped pieces

  • Baby portobello mushroom caps

  • 1/3 cup J. Olive Co. Black Mission Fig Balsamic

  • 1 tbs J. Olive Co. Wild Mushroom & Sage Olive oil

  • 8 oz tomato sauce

  • 1 tbs low sodium soy sauce

  • 2 lb ground turkey (93/7) or ground chicken

  • 1/4-1/2 cup minced raw onion – I mince mine in my mini food processor

  • 1/2 cup grated parmesan cheese

  • 2 tsp minced garlic (I used dried minced)

  • 1 tsp caraway seeds

  • 1 tsp rubbed sage

  • 1/4 tsp black pepper

  • 2 tsp paprika

  • red pepper flakes (optional)

  • 1 1/2 tsp kosher salt


1.Preheat grill to about 450 degrees.

2. Rough, thick chop all veggies and add to mixing bowl. Toss veggies in a drizzle of Mushroom & Sage Olive oil and kosher salt to taste. Set aside.

3. Mix CK Turkey Sausage meat and form into about 18 meatballs (about the size of a golf ball).

4. Assemble skewers with 3 meatballs per skewer (using metal skewers or water soaked wooden skewers):

  • Mushroom cap

  • bell pepper

  • onion

  • meatball

  • repeat

5. Cook on grill for about 5-6 minutes per side. Total cook time about 12-15 minutes.

6. While kabobs are cooking, cook barbecue sauce. Add to a saucepan tomato sauce, soy sauce, balsamic and oil and simmer over medium to high heat for about 5-6 minutes or until thickens slightly.

7. Baste kabobs with barbecue sauce as they cook on the second side.

Recipe courtesy of Clean Kitchen.