Irresistible Smoked Sausage Chicken and Potato Kabobs Recipe

Crispy, smoky aromas dance through my backyard when I grill these delectable smoked sausage chicken and potato kabobs.

Each skewer promises a perfect blend of tender meats and hearty vegetables.

Summer gatherings call for fun, colorful dishes that spark conversation and delight taste buds.

Marinating the ingredients ensures deep, rich flavors that penetrate every bite.

Colorful bell peppers and zesty seasonings complement the robust smoked sausage perfectly.

Grilling transforms simple ingredients into a masterpiece that will have everyone requesting seconds.

You’ll want to bookmark this recipe for your next outdoor feast.

Why Sausage, Chicken and Potato Kabobs Satisfy Big Appetites

• Combine smoky sausage, tender chicken, and perfectly seasoned potatoes for a mouthwatering meal that brings excitement to your dinner table.
• Easily customize skewers with different proteins or vegetables, creating endless variations to keep your meals interesting and delicious.
• Minimal prep work and straightforward grilling technique mean anyone can create restaurant-quality kabobs without complex cooking skills.

What to Load Up for the Perfect Kabob

• Chicken: Lean protein that provides structure and flavor to the kabobs.
• Smoked Sausage: Adds smoky depth and rich flavor to the dish.

• Baby Potatoes: Hearty base ingredient that becomes crispy and golden when grilled.
• Garlic Powder: Provides aromatic seasoning without fresh garlic chunks.
• Onion Powder: Enhances overall savory flavor profile.
• Thyme: Adds subtle herbaceous notes to complement the meats.

• Olive Oil: Helps ingredients stick together and promotes even browning.
• Smoked Paprika: Intensifies smoky flavor and adds beautiful color.
• Salt: Fundamental seasoning that enhances all other flavors.
• Black Pepper: Provides gentle heat and complexity to the seasoning blend.

Grilling Kabobs with Meaty and Hearty Layers

Step 1: Soften Potatoes

Grab baby potatoes and boil them until they’re just tender. Make sure they’re not mushy – you want a slight firmness. Drain the water and let them cool down completely.

Step 2: Create Flavor Explosion

• Chicken chunks
• Smoked sausage pieces
• Cooled potatoes
• Olive oil
• Garlic powder
• Smoked paprika
• Onion powder
• Dried thyme
• Salt
• Black pepper

Toss everything together so each piece gets coated with delicious seasonings.

Step 3: Build Tasty Skewers

Start threading ingredients onto wooden or metal skewers. Mix up the order – put a chunk of chicken, then sausage, then potato. This creates beautiful color and ensures even cooking.

Step 4: Fire Up The Grill

Crank your grill to medium-high heat. You want those gorgeous grill marks and smoky flavor.

Step 5: Grill To Perfection

Place skewers on the grill. Cook for about 12-15 minutes, rotating every few minutes. Watch for chicken to be fully cooked and get those beautiful char lines.

Step 6: Serve and Enjoy

Let skewers rest for a few minutes. Pair with a fresh green salad or your favorite dipping sauce for an incredible meal.

Tips for Cooking Sausage, Chicken, and Potatoes Evenly

• Parboil Potatoes Perfectly: Boil baby potatoes just until tender to ensure they don't become mushy or fall apart during grilling, maintaining a delightful texture and preventing them from sticking to the skewers.
• Seasoning Secret: Create a bold flavor profile by generously coating ingredients with a mix of spices, allowing the smoked paprika and garlic powder to infuse each bite with maximum taste and aromatic depth.
• Skewer Strategically: Alternate chicken, sausage, and potatoes evenly to guarantee uniform cooking and provide a balanced mix of proteins and starchy goodness in every mouthwatering kabob.
• Grill with Precision: Maintain medium-high heat and rotate kabobs regularly to achieve perfect grill marks and ensure chicken is thoroughly cooked without drying out or burning the ingredients.
• Sauce and Serve Smart: Pair these kabobs with a zesty dipping sauce or fresh salad to complement the smoky, savory flavors and add a refreshing contrast to the grilled components.

Saving These Kabobs for Future Meals

• Store leftover kabobs in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Warm kabobs at 350°F for 10-15 minutes, covering with foil to prevent drying out and maintain moisture.
• Heat individual kabobs for 1-2 minutes, checking temperature halfway through to ensure even warming.
• Remove kabobs from skewers before storing to prevent moisture buildup and maintain texture of ingredients.

Sides to Complement Hearty Grilled Kabobs

• Blend fresh parsley, garlic, olive oil, red wine vinegar, and red pepper flakes for a bright, tangy complement to the smoky kabobs.
• Select a chilled sauvignon blanc or pinot grigio to cut through the richness of the sausage and provide a refreshing counterpoint.
• Toss shredded cabbage with fresh dill, mint, and a light vinaigrette to add crunch and lightness to the grilled dish.
• Char fresh corn kernels with a touch of lime juice, cilantro, and chili powder for a summer-inspired side that echoes the kabobs' smoky flavors.

Flavor Combos to Try on Your Next Kabob Night

• Low-Carb Version: Replace potatoes with zucchini chunks or bell pepper pieces for a lower-carbohydrate alternative that maintains the kabob's flavor profile.
• Vegetarian Adaptation: Swap chicken and sausage with firm tofu or tempeh, using smoked seasoning to preserve the original smoky taste and grilling until lightly charred.
• Spicy Kick Variation: Add cayenne pepper or red pepper flakes to the seasoning mix for those who prefer a more intense, heat-driven flavor experience.
• Mediterranean Style: Incorporate oregano, lemon zest, and swap regular seasonings with za'atar spice blend to create a Mediterranean-inspired kabob with vibrant, herbal notes.

Kabob FAQs for Grill Masters

• Can I use different types of sausage?

Yes, you can substitute smoked sausage with andouille, kielbasa, or chorizo for different flavor profiles.

• Do I need to marinate the chicken before grilling?

No marinating is necessary. The seasoning mix provides enough flavor and helps tenderize the meat during cooking.

• What if I don't have a grill?

You can easily make these kabobs in a preheated oven at 425°F or use a grill pan on the stovetop. Both methods work well for achieving similar results.

• Are these kabobs gluten-free?

Most ingredients are naturally gluten-free, but always check your specific sausage brand to confirm, as some may contain gluten-based additives.

Smoked Sausage Chicken and Potato Kabobs Recipe

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4.6 from 9 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sizzling “smoked sausage chicken and potato kabobs” blend savory meats and hearty potatoes into a perfect grilling companion. Skewered ingredients promise a delicious outdoor meal with minimal prep and maximum flavor satisfaction.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
• 12 ounces (340 grams) smoked sausage (like kielbasa), sliced into thick rounds

Vegetables and Starches:

• 1 pound (454 grams) baby potatoes, halved or quartered if large

Seasonings and Oils:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme or Italian seasoning
• Salt, to taste
• Black pepper, to taste

Additional Equipment:

• Metal or wooden skewers (if using wooden, soak in water for 30 minutes)

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Instructions

1. Parboil the petite tubers in salted water until they reach a delicate tenderness, ensuring they maintain structural integrity. Remove from liquid and allow to cool completely.
2. Create a robust seasoning blend by combining aromatic spices like garlic powder, smoked paprika, onion powder, and dried thyme. Generously coat chicken morsels, savory sausage chunks, and prepared potatoes with olive oil and the spice mixture.
3. Construct colorful skewers by carefully threading protein and potato segments in an alternating pattern, maximizing visual appeal and ensuring even heat distribution.
4. Prepare outdoor cooking surface by heating to a medium-high temperature, creating ideal charring conditions for the kabobs.
5. Position skewers across grill grates, rotating periodically to achieve uniform caramelization. Monitor chicken’s internal temperature, cooking until proteins reach a safe, succulent consistency and develop enticing grill marks.
6. Allow kabobs to rest momentarily after removing from heat, permitting juices to redistribute. Serve immediately alongside a complementary dipping sauce or crisp garden salad for a complete culinary experience.

Notes

• Partially pre-cook potatoes ensures they’re tender without falling apart during grilling, preventing mushy texture.
• Layer ingredients strategically on skewers, keeping similar-sized pieces together for even cooking and consistent doneness.
• Marinate chicken and sausage for 30 minutes before assembling kabobs to enhance flavor absorption and tenderness.
• Opt for wooden skewers soaked in water beforehand to prevent burning, or use metal skewers for durability and consistent heat distribution.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 12 g
• Sodium: 200 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg