Sausage-Pepper Kabobs

Ingredients
1/4 cup(s) olive oil
2 clove(s) garlic, crushed with press
1/2 teaspoon(s) dried oregano
Salt and pepper
2 large (8 to 10 ounces each) onions
2 medium (4 to 6 ounces each) purple or green peppers
3 medium (4 to 6 ounces each) red peppers
2 pound(s) fully cooked kielbasa (smoked Polish sausage)
Equipment:
12 (12-inch) metal or bamboo skewers

Directions

If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for covered direct grilling on medium.
In small bowl, combine oil, garlic, oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let stand while you cut onions, peppers, and sausages into 1-in. chunks.
Thread peppers, 2 at a time and alternating with onion and sausage, onto skewers. Brush skewers with oil mixture.
Place on hot grill grate; cover and cook 10 to 12 minutes or until browned, turning occasionally. Place on platter to serve.