Grilled Chicken Sausage Kabobs with Peppers and Onions

Smoked chicken apple sausage, colorful sweet bell peppers, and red onion, all seasoned with a simple garlic dressing. Grill them outside, on an indoor grill pan, or under the broiler.

These grilled chicken sausage kabobs are about as easy as grilling gets. Fully cooked sausage saves on time and lets you focus on getting that charred flavor from the grill. Cutting the vegetables into uniform pieces cuts down on cooking time and prevents burning, so these kabobs are ready in under 20 minutes!

They’re also one of the most colorful things you can put on a plate. One reader told me she felt like a professional chef bringing these to the table, which is exactly the point: almost no effort, and they look like you planned a party.

Recipe Testing Notes

The sausage. I tested this with Aidells Chicken & Apple Smoked Chicken Sausage. The apple gives a subtle sweetness that I especially like with the vegetables. Aidells sells it fully cooked, so the grill is only heating it through and adding char.

Matching the vegetables to the sausage. The vegetables need to be roughly the same diameter as the sausage. Pieces that stick out burn or overcook, so uniform shape and size are what keep every bite evenly charred. I cut both sausage and vegetables into 1.5-inch pieces.

Which vegetables hold up. Vegetables that hold up on the grill without falling apart work best. Peppers, onions, mushrooms, zucchini, and squash all perform well. Carrots and potatoes need about 5 minutes of parboiling before they hit the grill, so give them that head start if you add them.

Three cooking methods I tested:

• Outdoor & indoor grill: well-greased and preheated on medium; grill about 4 to 5 minutes per side or until you see grill lines. Flip once you see grill lines.
• Broiler: kabobs in a single layer, flipped once they start to char. In my oven, that took about 3 minutes on the center rack, but every oven is different, so watch carefully.

Ingredient Notes

• Smoked chicken sausage. I use Aidells Chicken & Apple for its subtle sweetness, but any smoked chicken sausage works.
• Vegetables. About 2 cups of colorful bell peppers and half a red onion.
• Garlic seasoning. Garlic powder, salt, and pepper
• Wooden skewers. 10-inch skewers, soaked first so they don’t burn.

How to Make Grilled Chicken Sausage Kabobs

1. Cut the sausage and vegetables. Slice the sausage into 1.5-inch pieces. Cut the peppers and onion to about the same size, aiming for roughly the same diameter as the sausage. Anything that sticks out past the sausage will burn before the rest is done.
2. Season in a large bowl. Add the sausage, peppers, and onion to a large bowl. Drizzle in the oil, add the garlic powder, salt, pepper, and any extra seasonings, and toss to coat. Seasoning in the bowl coats every surface before threading.
3. Thread the skewers. Alternate sausage, peppers, and onion on each skewer so the colors are spread out evenly. Let any excess oil drip off to prevent flare ups.
4. Heat and grease your grill or grill pan. Preheat to medium heat, then grease the grates or pan with a high smoke point oil like avocado oil. For the broiler, lay the kabobs flat on a pan and position the rack 6 inches away from the heating element.
5. Cook, then flip once. Lay the kabobs down and leave them alone until you see grill marks, then flip and repeat. That’s about 4 to 5 minutes per side on an outdoor grill or grill pan and about 3 to 4 minutes per side under the broiler.
6. Garnish and serve. Sprinkle with chopped fresh parsley.

Variations and Substitutions

Sweeteners: agave, brown sugar, honey, maple syrup (watch carefully; these burn quickly)

Dried herbs: parsley, oregano, rosemary, thyme

Warm spices: paprika, smoked paprika, ancho chili powder

Earthy spices: coriander, cumin, curry powder, onion powder

Savory flavors: soy sauce, Worcestershire sauce, fish sauce

Serving Suggestions

These pair well with a crunchy, tangy side like my spicy Asian cucumber salad or the milder crunchy Asian cucumber salad. For a bigger cookout spread, put them next to grilled teriyaki chicken, grilled pork chops, or garlic butter sauteed mushrooms.

Frequently Asked Questions