Cut sausages into 1.5inch long pieces, getting about 4-5 pieces per sausage. Chef’s Note: The sausage will be really soft when first cut, this texture will change greatly once you start to cook it so don’t worry about this.
Clean and cut bell peppers into 1.5 by 1.5 inch squares.
Clean and de stem mushrooms.
Peel and cut onions into 1.5 by 1.5 inch squares.
Add all veggies plus plant sausage into a baking dish so all veggies and plant meat are flat.
In a separate bowl add the oil, shallots, garlic and fresh herbs, whisk all ingredients together and add salt and pepper to taste.
Pour this mixture over prepared veggies and plant meat. Give everything a good rub so everything has a good coating of marinade.
Wrap and set in fridge for 6 hours or overnight (for better flavor let set overnight).
Preheat an outside grill or a cast iron skillet, preferably one with grill marks inside, on the stove top on high.
Once veggies and sausage have marinated remove sausages only from the pan and cook sausage for 2-3 minutes per side before skewering. This is an important step and will firm the sausage up and change the texture.
Remove sausage from grill, keep pan warm on medium high, let sausage cool and remove veggies from marinade and start to assemble skewers.
Start at the bottom of a 6 or 8’ skewer with a stack of three bell peppers, one of each color, then add 1 mushroom, add 1 or 2 pieces of sausage, add a small stack of red onions, 3-4 pieces, add 1 or 2 more pieces of sausage, then repeat the same process from the bottom, 3 bell pepper pieces, and end with 1 mushroom on top.
Oil heated pan and place skewers in pan or on heated grill and cook for 6-8 minutes or until desired doneness. Be sure to turn kebabs every 2-3 minutes so all sides cook evenly.
Remove from grill, drizzle with marinade and enjoy!