Sausage Kebabs with Orzo Salad

clock 20 minutes + 30 minutes bowl Serves 6


  • 12 Angus beef sausages
  • 2 red or yellow capsicums
  • 2 large red onions
  • 12 bamboo skewers, soaked in cold water for 30 minutes
  • 3 cloves garlic, crushed
  • 1 tsp sweet smoked paprika
  • 300 g orzo or other rice shaped pasta
  • 250 g cherry tomatoes, halved
  • 2 handfuls rocket leaves
  • 1/2 cup basil leaves, torn into smaller pieces if they are large
  • 75 ml olive oil
  • 3 Tbsp white wine vinegar
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  • 1. Put the sausages into a large saucepan of cold water.

  • 2. Slowly bring to the boil then remove and run under cold water until the sausages are cold. Drain well.

  • 3. Slice each sausage into 4 equal pieces.

  • 4. 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. 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. Mix the olive oil, garlic and paprika and season well with salt and pepper. Brush the oil mixture all over the skewers.

  • 7. Barbecue or pan-fry the skewers over moderate heat until everything is hot and well browned.

  • 8. Meanwhile, boil the orzo in plenty of well salted water until al dente.

  • 9. Drain well, place in a large bowl and add the tomatoes, rocket, basil, extra virgin olive oil and vinegar.

  • 10. Mix well so that the rocket wilts a little, taste and season.

  • Serve the skewers on the salad.

  • Tip: Raw sausages need to be cooked slowly over low heat to prevent them bursting. If you want to speed up frying sausages, place the raw sausages in a saucepan of cold water. Bring to the boil then remove from the heat. Drain, cool and fry until hot and browned.

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