Cut the sausages into bite-sized rounds. Thread the sausage, onion, peppers, and mushrooms onto metal or bamboo skewers, alternating colors and textures. Brush the skewers with olive oil. Sprinkle to taste with seasoning blend.
Cook the kabobs on the hot grill, turning occasionally, until the vegetables are tender and the sausage is heated through, about 10 to 15 minutes. Serve immediately.
I find olive, avocado, and grape seed oils work best for grilling.