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Turkey Kielbasa Kebabs with Peppers and Fennel

Photo: Kate Sears; Styling: Lynn Miller
Prep time 30 mins
Cook time 10 mins
Yield Serves 8
Flavorful Turkey Kielbasa Kebabs with Peppers and Fennel are perfect for serving a crowd at a cookout. Mix up the kebabs by swapping kielbasa for turkey sausage in a few different flavors, such as sun-dried tomato, andouille and spinach-feta. Put different flavors on each skewer so everyone gets a variety.


  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 2 pounds turkey kielbasa, cut into 2-inch pieces
  • 2 red bell peppers, stemmed, seeded, cut into 1-inch pieces
  • 2 yellow bell peppers, stemmed, seeded, cut into 1-inch pieces
  • 2 large fennel bulbs, trimmed, cut into 1-inch pieces

Nutrition Information

  • calories 262
  • fat 14 g
  • satfat 3 g
  • protein 24 g
  • carbohydrate 12 g
  • fiber 3 g
  • cholesterol 71 mg
  • sodium 988 mg

How to Make It

  1. Make marinade: Combine oil, garlic, thyme, lemon juice, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Add kielbasa, bell peppers and fennel and toss to coat.

  2. Preheat gas grill on high heat for 10 to 15 minutes with lid closed. Make kebabs: Leaving some space between each item and alternating, thread kielbasa, bell peppers and fennel onto 8 long or 16 short metal skewers.

  3. Oil grill. Place kebabs on grill, reduce heat to medium-high and close lid. Grill for 5 minutes, then turn kebabs, close lid again and grill until vegetables are slightly charred and softened, about 5 minutes longer. Transfer to a platter to serve.