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.
Ingredients
Scale
- 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)
Instructions
- Potato Preparation: Parboil baby potatoes until slightly tender, ensuring they maintain structural integrity. Drain and allow to cool completely.
- 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.
- 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.
- Grill Ignition: Activate grill to medium-high temperature, establishing an ideal cooking environment with consistent heat zones.
- 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.
- 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