Best Sausage Chicken Kabobs Recipes

SAUSAGE & CHICKEN KABOBS

Steps:

• In a large resealable plastic bag, combine first five ingredients; add chicken and sausage. Seal bag and turn to coat; refrigerate 1 hour. , Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high 6-8 minutes or until almost tender, stirring twice. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.

CHICKEN AND SAUSAGE KABOBS

Steps:

• Mix dressing, sage and garlic. Reserve 1/3 cup dressing mixture. Pour remaining dressing mixture over chicken in shallow dish; turn to coat both sides of each piece. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Thread chicken alternately onto skewers with sausage and onions.
• Grill 12 to 14 min. or until chicken and sausage are done (165ºF), turning occasionally and brushing with the reserved dressing mixture.

GRILLED CREOLE CHICKEN AND SAUSAGE KABOBS

Steps:

• Heat coals or gas grill for direct heat. Place potato wedges in microwavable dish. Add 2 tablespoons water. Cover and microwave on High about 4 minutes, stirring once, just until potatoes begin to soften; drain.
• Thread potatoes, chicken, sausage and bell pepper alternately on each of six 12-inch metal skewers. Mix remaining ingredients.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning kabobs 2 or 3 times and brushing with chili sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink.

GRILLED CHICKEN, BEEF & SAUSAGE KABOBS

Steps:

• Heat grill to medium-high heat.
• Place bacon slices in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 3 min. or until partially cooked. (Bacon should be slightly limp.) Drain bacon; cool.
• Meanwhile, toss steak strips with 1 Tbsp. Dry Rub. Starting at one short end, tightly roll up each steak strip into pinwheel. Thread onto skewers.
• Place 1 bacon slice over each chicken strip; thread onto additional skewers. Thread sausage onto additional skewers.
• Grill skewers 8 to 12 min. or until done, turning occasionally and removing from grill when done. (Beef skewers should be done first.)
• Meanwhile, mix mayo, 2/3 of the garlic and remaining Dry Rub in small bowl until blended. Combine beans, dressing, onions, parsley and remaining garlic in separate bowl.
• Serve meat with mayo mixture, bean mixture and orange wedges.

GRILLED CREOLE CHICKEN AND SAUSAGE KABOBS

Steps:

• Heat coals or gas grill for direct heat. Place potato wedges in microwavable dish. Add 2 tablespoons water. Cover and microwave on High about 4 minutes, stirring once, just until potatoes begin to soften; drain.
• Thread potatoes, chicken, sausage and bell pepper alternately on each of six 12-inch metal skewers. Mix remaining ingredients.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning kabobs 2 or 3 times and brushing with chili sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink.

CHICKEN & SAUSAGE KABOBS

Steps:

• Preheat grill to medium-high heat. Take 4 links of skinless smoked sausage (I like Ekrich) and slice it on an angle. Cut up the chicken to about the same size pieces as the sausage. Cut the french bread loaf longways down the middle, then slice the same size as the chicken & sauasge too. Skewer the kabobs as follows: bread, sausage, bay leaf, chicken. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
• Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook.

SAUSAGE AND CHICKEN KABOBS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken and sausage. Seal bag and turn to coat; refrigerate for 1 hour. Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until almost tender, stirring twice. Drain and discard marinade. On metal or soaked wooden skewers, alternately thread the chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat for 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing. Yield: 8 servings.