Plant-Based Chimichurri Kabobs

flavor profile | savory

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. 




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
Let’s Get Started


  • Preheat the grill to medium-high temperature.
  • First, make the Chimichurri Sauce. In a medium bowl add the garlic, vinegar, sugar, herbs, cumin, salt and pepper. Mix well.
  • Next, add the olive oil and mix thoroughly.
  • From there, assemble the kabobs, alternating peppers, onions and sausage until each is full.
  • Brush a small amount of Chimichurri Sauce on each kabob.
  • 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.
  • Serve the remaining Chimichurri Sauce on the side. Enjoy!
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