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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Construct colorful skewers by carefully threading protein and potato segments in an alternating pattern, maximizing visual appeal and ensuring even heat distribution.
- Prepare outdoor cooking surface by heating to a medium-high temperature, creating ideal charring conditions for the kabobs.
- 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.
- 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