Sweet & Smoky Sausage Chicken Potato Kabobs Recipe for Summer

Weeknight dinners demand quick, delectable solutions that smoked sausage chicken and potato kabobs effortlessly deliver.

Loaded with robust flavors and colorful ingredients, these skewers promise a mouthwatering meal that comes together in minutes.

Tender chicken, smoky sausage, and hearty potatoes create a perfect protein-packed combination.

The grill brings out incredible caramelized edges and intensifies each ingredient’s natural taste.

Marinades infuse depth while ensuring every bite remains juicy and satisfying.

Bold seasonings dance across the surface, transforming simple ingredients into an extraordinary feast.

These kabobs will become your new go-to recipe for summer gatherings and spontaneous outdoor cooking adventures.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 210 kcal

Servings: 4

What Goes Into Smoked Sausage Chicken and Potato Kabobs

• Chicken: Succulent white meat that absorbs seasonings perfectly, choose fresh boneless chunks for even grilling.
• Smoked Sausage: Adds smoky depth and rich flavor, select pre-cooked varieties for quick preparation and robust taste.

• Baby Potatoes: Creamy interior with crisp exterior, pick small uniform potatoes for consistent cooking and attractive presentation.

• Olive Oil: Helps spices adhere and creates beautiful golden surface, select extra virgin for best flavor.
• Garlic Powder: Delivers intense aromatic punch without raw garlic texture.
• Smoked Paprika: Introduces gentle smokiness that complements sausage beautifully.
• Onion Powder: Provides subtle sweet undertone without chopping fresh onions.
• Dried Thyme: Offers earthy herbal notes that enhance meat's natural flavors.
• Salt: Brings out ingredient depths and balances overall seasoning.
• Black Pepper: Adds gentle heat and rounds out spice profile.

Tools to Keep Your Sausage Chicken Kabobs Cooked Evenly

• Large Mixing Bowl: Spacious vessel for tossing and seasoning ingredients with spices and oil.
• Skewers: Long metal or wooden sticks for assembling kabobs and grilling ingredients together.
• Grill or Grill Pan: Essential for cooking kabobs and creating delicious char marks on meat and vegetables.
• Large Pot: Used for boiling and parboiling baby potatoes before grilling.
• Tongs: Perfect for safely turning and handling kabobs on the hot grill without burning yourself.
• Colander: Helpful for draining boiled potatoes and ensuring they are well-drained before seasoning.

Grilling Smoked Sausage Chicken and Potato Kabobs to Perfection

• Prep Potato Base

Quickly boil baby potatoes until they’re slightly tender but still holding their shape. Let them cool down completely.

• Season and Spice

Toss chicken chunks, smoked sausage slices, and cooled potatoes in a generous mix of aromatic spices, creating a flavor explosion that’ll make taste buds dance.

• Create Colorful Kabobs

Carefully thread the seasoned ingredients onto skewers, mixing protein and potatoes to ensure every bite is packed with deliciousness.

• Fire Up the Grill

Warm the grill to a sizzling medium-high temperature, ready to transform your kabobs into a mouthwatering masterpiece.

• Grill to Perfection

Cook skewers for about 12-15 minutes, rotating occasionally to develop beautiful char marks and ensure chicken is thoroughly cooked.

• Serve and Enjoy

Allow kabobs to rest briefly, then plate with a zesty side salad or tangy dipping sauce for an unforgettable meal that’ll have everyone asking for seconds.

Flavor Pairings That Work for These Hearty Kabobs

• Par-boil potatoes beforehand to ensure they're perfectly tender and cooked through without becoming mushy during grilling.
• Marinate chicken and sausage for 2-4 hours before grilling to intensify flavor and keep meat extra juicy and tender.
• Replace smoked sausage with turkey sausage for a leaner option, or use plant-based sausage for a vegetarian version. Swap chicken with tofu or tempeh for a meat-free alternative.
• Experiment with different seasoning blends like cajun, Italian herbs, or southwest spice mix to transform the kabob's flavor profile and keep meals exciting.
• When outdoor grilling isn't possible, these kabobs work perfectly on a grill pan, in the oven at 425°F, or even under the broiler, ensuring you can enjoy this delicious recipe year-round.

Serve These Kabobs Straight from the Grill

• Summer Picnic Platter: Create a vibrant picnic spread by arranging the kabobs on a large wooden board with fresh herbs, lemon wedges, and colorful grilled vegetables like zucchini and bell peppers.
• Dipping Sauce Delight: Whip up a quick garlic aioli or smoky chipotle mayo to complement the kabobs' rich flavors. Mix mayonnaise with minced garlic, smoked paprika, and a squeeze of lemon for extra zest.
• Family-Style Feast: Serve kabobs over a bed of fluffy cilantro-lime rice or alongside a crisp Mediterranean salad with cucumber, tomatoes, and feta cheese. This makes the meal more filling and adds exciting texture contrasts.
• Backyard BBQ Companion: Pair with grilled corn on the cob, baked beans, or a tangy coleslaw to create a complete summer meal that'll have everyone coming back for seconds.

Storage Tips for Sausage, Chicken and Potato Kabobs

• Let kabobs chill at room temperature for 15-20 minutes before refrigerating to prevent moisture buildup and maintain texture.
• Pack cooled kabobs in airtight containers, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3-4 days.
• Warm kabobs in a preheated 350°F oven for 8-10 minutes, covering with foil to retain moisture and prevent drying out.
• Wrap individual or grouped kabobs tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.

Sizzling Smoked Sausage Chicken and Potato Kabobs

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4.8 from 12 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Sizzling smoked sausage chicken and potato kabobs bring Mediterranean grill magic to your backyard feast. Skewered perfection combines smoky proteins with hearty potatoes, creating an effortless meal you’ll crave at first bite.

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Ingredients

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• 1 lb (454 g) boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
• 12 oz (340 g) smoked sausage (like kielbasa), sliced into thick rounds
• 1 lb (454 g) baby potatoes, halved or quartered if large
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme or Italian seasoning
• Salt and pepper, to taste
• Skewers, metal or wooden (if using wooden, soak in water for 30 minutes)

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Instructions

1. Potato Preparation: Parboil baby potatoes until slightly tender, ensuring they maintain structural integrity. Drain and allow to cool completely.
2. Seasoning Fusion: Combine chicken, smoked sausage, and cooled potatoes in a spacious mixing vessel. Generously coat with olive oil and a harmonious blend of spices including garlic powder, smoked paprika, onion powder, thyme, salt, and freshly cracked pepper.
3. Skewer Assembly: Artfully thread protein and potato pieces onto wooden or metal skewers, creating a visually appealing and balanced composition that ensures uniform heat distribution during grilling.
4. Grill Ignition: Activate grill to medium-high temperature, establishing an ideal cooking environment with consistent heat zones.
5. Culinary Transformation: Position kabobs on heated grill surface, rotating periodically to achieve beautifully caramelized exteriors and thoroughly cooked interiors. Cooking duration spans approximately 12-15 minutes, with visual and tactile cues indicating optimal doneness of chicken.
6. Presentation: Allow kabobs to rest momentarily post-grilling, permitting internal juices to redistribute. Serve alongside complementary dipping sauce or crisp seasonal salad for a complete gastronomic experience.

Notes

• Parboil potatoes carefully to maintain structural integrity, ensuring they don’t fall apart during grilling. Cool completely before skewering to help them hold shape.
• Cut chicken and sausage into uniform sizes for even cooking, preventing undercooked or overcooked sections on kabobs.
• Marinate ingredients for 30 minutes before grilling to allow seasonings to penetrate deeply, creating more robust taste profiles.
• Maintain medium-high heat and rotate skewers frequently to develop beautiful char marks without burning ingredients, ensuring juicy and perfectly cooked proteins.

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

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 18 g
• Cholesterol: 70 mg