Grilled Chicken Beef Sausage Kabobs Recipes

GRILLED CHICKEN SAUSAGE KABOBS

Steps:

• Soak the wooden skewers in a shallow dish to prevent burning on the grill
• Meanwhile, add all the chopped peppers, onions, and smoked chicken sausage into a large bowl. Add the oil, garlic powder, salt & pepper, and any additional seasonings to the bowl and toss them to coat.
• Thread the peppers, onions, and sausage with the skewer. Alternate each piece so that the sausage and vegetables are nicely arranged.
• Heat and grease your grill or grill pan. Cook on each side until you get grill marks, about 3 - 5 minutes depending on how hot your grill is. For the broiler, lay them on a single layer and flip them when you see a nice char (about 2 - 3 minutes).
• Garnish with chopped fresh parsley.

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.

GRILLED CHICKEN, SAUSAGE, PEPPER & ONION KABOBS

Steps:

• Soak 10 wood skewers in water for 20 minutes. {this ensures that the skewers will not burn on the grill}
• Assemble the kabobs, alternate the sausage with onions and peppers.
• Heat grill to medium high heat and place kabob on grill.
• Grill each side for 4-5 minutes.
• Remove from grill.
• Serve with Roasted Garlic & Herb Couscous.

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.

SMOKED SAUSAGE KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Add the sausage and vegetables; toss to coat. Drain and reserve marinade. , On eight metal or soaked wooden skewers, alternately thread sausage and vegetables. Broil 3-4 in. from the heat for 3-4 minutes on each side or until vegetables are tender and sausage is heated through, basting occasionally with reserved marinade.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

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.