Spicy Chicken 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.

THE JUICIEST GRILLED CHICKEN KABOBS

Steps:

• To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)
• Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
• Cut the chicken breasts into 1-inch pieces. Add them to a large mixing bowl and drizzle evenly with the olive oil. Toss to combine.
• In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken. Then toss for 1 minute, or until the chicken is evenly coated with the seasoning. Thread the chicken evenly onto the skewers.
• Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
• Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
• Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

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.

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.

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.

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.

SPICY CHICKEN KABOBS

Steps:

• Preheat oven to 350.
• On a clean working surface, insert skewers into chicken tenders.
• Lay chicken kabobs on a non-stick baking sheet.
• Season with salt and pepper.
• Brush both sides of chicken with onion glaze every 5 minutes during baking.
• After 15 minutes of cooking, remove from oven. Roll each kabob in crushed chips. Return to oven and bake for last 5 minutes.

SLAYER'S SWEET, TANGY, AND SPICY KABOBS

Steps:

• Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

SPICY CHICKEN KABOBS

Steps:

• Cut chicken into bite sized pieces.
• Combine Hot sauce, water, brown sugar and 1/2 the barbecue sauce.
• Toss chicken in marinade. The longer the chicken marinades the more flavor will be absorbed.
• Cut green pepper into 1" squares.
• Alternate chicken and peppers on kabob skewers. Barbecue or cook in 400°F over for approximately 10-15 minutes or until chicken is no longer pink. While skewers are cooking brush with remaining barbecue sauce.