Grilled Chicken Sausage Kabobs
Flavor-packed grilled chicken sausage kabobs with colorful summer veggies. Make them on the grill, a grill pan, or in the oven! A perfect recipe for summer grilling & BBQs!
Servings: 5 kabobs
Calories: 324kcal
Equipment
- 5 wooden skewers 10 inches long; pre-soak in water
Ingredients
- 5 links smoked chicken sausage cut into 1.5-inch pieces (I use Aidells Chicken & Apple)
- 2 cups bell peppers red, green, yellow, and orange bell peppers, cut into 1.5-inch pieces
- ½ red onion cut into 1.5-inch pieces
- ⅓ cup vegetable oil
- 1 tablespoon garlic powder
- pinch salt & pepper see Notes for additional seasoning options
- chopped parsley to garnish
Instructions
- Soak the wooden skewers in a shallow dish of water while prepping the ingredients to prevent burning.
- Meanwhile, add the sausage, peppers, and onion to a large bowl. Add the oil, garlic powder, salt, pepper, and any extra seasonings, and toss to coat.5 links smoked chicken sausage, 2 cups bell peppers, ½ red onion, 1/3 cup vegetable oil, 1 tablespoon garlic powder, pinch salt & pepper
- Thread the sausage, peppers, and onion onto the skewers, alternating pieces.
- Heat and grease your grill or grill pan. For the broiler, set the oven to broil and move the rack to the center position, if needed.
- Cook until you see grill marks or char, then flip and repeat: about 4 to 5 minutes per side on an outdoor grill or grill pan, or about 3 minutes per side under the broiler.
- Sprinkle with chopped fresh parsley and serve. Enjoy!
Notes
Sausage: Any fully cooked chicken sausage works.
Cut size: Cut the vegetables to about the same diameter as the sausage. Pieces that stick out will burn.
Vegetables: Mushrooms, zucchini, and squash are good swaps because they hold up on the grill. Parboil carrots and potatoes for about 5 minutes first.
Extra seasonings: Dried herbs, paprika, smoked paprika, chili powder, coriander, cumin, curry powder, onion powder, soy sauce, or Worcestershire sauce.
Sweeteners: Honey, agave, brown sugar, or maple syrup all work, but watch carefully. They burn quickly.
Storage: Refrigerate in an airtight container for up to 3 days. Freezing isn't recommended because it affects the vegetables' texture.
Nutrition
Calories: 324kcal | Carbohydrates: 10g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 873mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2166IU | Vitamin C: 78mg | Calcium: 8mg | Iron: 1mg