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Sausage Kebabs with Orzo Salad

Fire up the BBQ for these easy sausage kebabs with orzo salad. Packed with fresh capsicum and rocket, it’s a simple family win.
Photo of Sausage Kebabs with Orzo Salad

Ingredients

  • 12 angus beef sausages
  • 2 red or yellow capsicums
  • 2 large red onions
  • 3 cloves garlic, crushed
  • 1 teaspoons sweet smoked paprika
  • 300 grams orzo or other rice shaped pasta
  • 250 grams cherry tomatoes, halved
  • 2 cups rocket leaves
  • 1/2 cup basil leaves, torn into smaller pieces if they are large
  • 3 tablespoons white wine vinegar
  • 12 bamboo skewers, soaked in cold water for 30 minutes
  • 75 mL olive oil
  • 12 angus beef sausages
  • 2 red or yellow capsicums
  • 2 large red onions
  • 3 cloves garlic, crushed
  • 1 teaspoons sweet smoked paprika
  • 300 grams orzo or other rice shaped pasta
  • 250 grams cherry tomatoes, halved
  • 2 cups rocket leaves
  • 1/2 cup basil leaves, torn into smaller pieces if they are large
  • 3 tablespoons white wine vinegar
  • 12 bamboo skewers, soaked in cold water for 30 minutes
  • 75 mL olive oil

Method

  1. Step 1 of 11
    Put the sausages into a large saucepan of cold water.
  2. Step 2 of 11
    Slowly bring to the boil then remove and run under cold water until the sausages are cold. Drain well.
  3. Step 3 of 11
    Slice each sausage into 4 equal pieces.
  4. Step 4 of 11
    Cut the capsicum in half, remove the core and seeds and cut each into 3cm pieces. Cut the onions into the same sized pieces.
  5. Step 5 of 11
    Thread each skewer with 4 pieces of sausage. In-between each piece of sausage thread a piece of capsicum and a piece of onion.
  6. Step 6 of 11
    Mix the olive oil, garlic and paprika and season well with salt and pepper. Brush the oil mixture all over the skewers.
  7. Step 7 of 11
    Barbecue or pan-fry the skewers over moderate heat until everything is hot and well browned.
  8. Step 8 of 11
    Meanwhile, boil the orzo in plenty of well salted water until al dente.
  9. Step 9 of 11
    Drain well, place in a large bowl and add the tomatoes, rocket, basil, extra virgin olive oil and vinegar.
  10. Step 10 of 11
    Mix well so that the rocket wilts a little, taste and season.
  11. Step 11 of 11
    Serve the skewers on the salad.

Method

  1. Step 1 of 11
    Put the sausages into a large saucepan of cold water.
  2. Step 2 of 11
    Slowly bring to the boil then remove and run under cold water until the sausages are cold. Drain well.
  3. Step 3 of 11
    Slice each sausage into 4 equal pieces.
  4. Step 4 of 11
    Cut the capsicum in half, remove the core and seeds and cut each into 3cm pieces. Cut the onions into the same sized pieces.
  5. Step 5 of 11
    Thread each skewer with 4 pieces of sausage. In-between each piece of sausage thread a piece of capsicum and a piece of onion.
  6. Step 6 of 11
    Mix the olive oil, garlic and paprika and season well with salt and pepper. Brush the oil mixture all over the skewers.
  7. Step 7 of 11
    Barbecue or pan-fry the skewers over moderate heat until everything is hot and well browned.
  8. Step 8 of 11
    Meanwhile, boil the orzo in plenty of well salted water until al dente.
  9. Step 9 of 11
    Drain well, place in a large bowl and add the tomatoes, rocket, basil, extra virgin olive oil and vinegar.
  10. Step 10 of 11
    Mix well so that the rocket wilts a little, taste and season.
  11. Step 11 of 11
    Serve the skewers on the salad.

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