Plant-Based Chimichurri Kabobs

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Bring the thrill to your grill with our Plant-Based Chimichurri Kabobs recipe! Ready in just 10 minutes, this recipe features plant-based sausage, pearled onions, a simple Chimichurri Sauce – and most importantly, our Mini Sweet Peppers.


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What You Need


Plant-Based Chimichurri Kabobs

  • 8oz. Pero Family Farms Mini Sweet Peppers, cut into rings
  • 4oz. plant-based sausage, cut into 1″ rounds
  • 2oz. pearl onions, peeled
  • 4 wooden skewers

Chimichurri Sauce

  • 2 cloves of garlic, minced
  • 2 tbsp. red wine vinegar
  • 1 ½ tbsp. olive oil
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1 tbsp. sugar
  • ¼ tsp. cumin
  • Salt and pepper to taste

What You Need

Lets Get Started

  1. Preheat the grill to medium-high temperature.
  2. First, make the Chimichurri Sauce. In a medium bowl add the garlic, vinegar, sugar, herbs, cumin, salt and pepper. Mix well.
  3. Next, add the olive oil and mix thoroughly.
  4. From there, assemble the kabobs, alternating peppers, onions and sausage until each is full.
  5. Brush a small amount of Chimichurri Sauce on each kabob.
  6. Then, place the kabobs on the grill for approximately 5 minutes, turning occasionally until the sausage is cooked and the vegetables are cooked to your desired texture.
  7. Serve the remaining Chimichurri Sauce on the side. Enjoy!
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