Quick Grilled Chicken Sausage Kabobs

If you ask me, grilled chicken sausage kabobs are a perfect no-fuss dinner solution.

These colorful skewers bring together juicy chicken sausage and seasonal vegetables, all kissed with a light char from the grill. The combination of slight smokiness and natural flavors makes every bite interesting.

I love how the sausage adds just enough seasoning to carry the whole dish, while chunks of bell peppers, onions, and mushrooms pick up those wonderful grill marks. A quick brush of olive oil and a sprinkle of salt and pepper is all you need.

It’s the kind of casual meal that feels special enough for company but simple enough for a regular weeknight dinner, especially during grilling season.

What Kind of Chicken Sausage Should I Use?

For these kabobs, pre-cooked smoked chicken sausage is your best bet since it’s already fully cooked and just needs to be heated through on the grill. You’ll find plenty of flavored options at the grocery store – from Italian herb to apple, and garlic to spicy jalapeño – and any of them will work great in this recipe. If you’re watching your fat intake, chicken sausage is naturally leaner than traditional pork sausage while still giving you that satisfying meaty texture. Just look for sausages with a firm texture that won’t fall apart when sliced, and check that they’re not too soft or mushy when you give them a gentle squeeze at the store.

Options for Substitutions

This easy kabob recipe is super adaptable and you’ve got plenty of options to switch things up:

• Smoked chicken sausage: You can swap these with any pre-cooked sausage like turkey sausage, kielbasa, or even regular hot dogs. Just keep in mind that cooking times might vary slightly depending on what you choose.
• Bell peppers: Not a fan of bell peppers? Try cherry tomatoes, zucchini chunks, or mushrooms instead. Any firm vegetable that can hold up on the grill will work great here.
• Avocado oil: Any high-heat oil works well – try olive oil, grapeseed oil, or even regular vegetable oil. Just avoid butter or other low smoke-point fats that might burn on the grill.
• Wooden skewers: Metal skewers work just as well and you won’t need to soak them first. If you don’t have either, you can cook everything in a grill basket instead.
• Parsley: Feel free to swap parsley with cilantro, basil, or skip the herbs altogether. They’re just for a pop of color and fresh flavor at the end.
• Red onion: Yellow or white onions work just fine here, or you could try chunks of shallots for a milder onion flavor.

Watch Out for These Mistakes While Grilling

The biggest challenge when making kabobs is uneven cooking, which happens when you pack ingredients too tightly on the skewers – leave a small gap between each piece to ensure everything cooks thoroughly and gets that nice char on all sides. A common oversight is not soaking wooden skewers in water for at least 30 minutes before grilling, which can lead to burning and splitting halfway through cooking. To prevent your vegetables from cooking too quickly while the sausage remains undercooked, try to cut all ingredients into similar-sized pieces (about 1.5 inches is perfect), and keep the high-moisture vegetables like peppers and onions grouped together on the skewers. For the juiciest results, avoid moving the kabobs too frequently on the grill – give them 4-5 minutes per side on medium-high heat to develop those beautiful grill marks and caramelization.

What to Serve With Chicken Sausage Kabobs?

These savory kabobs pair perfectly with a variety of simple sides that’ll round out your meal nicely. Rice is always a good choice – whether it’s plain white rice, brown rice, or even a quick rice pilaf, it’s great for soaking up any juices from the sausage and veggies. For a lighter option, try serving these kabobs over a bed of mixed greens or with a cool cucumber salad on the side. If you’re feeding a hungry crowd, some warm pita bread or naan makes an excellent addition, perfect for grabbing bites of sausage and pepper right off the skewer.

Storage Instructions

Keep Fresh: Got leftover kabobs? Place them in an airtight container and pop them in the fridge for up to 3 days. I like to remove the ingredients from the skewers first to save space, but you can leave them assembled if you prefer. The veggies might soften a bit, but they’ll still taste great!

Prep Ahead: You can prep these kabobs up to 24 hours in advance! Thread everything onto the skewers, cover with plastic wrap, and keep them in the fridge until you’re ready to grill. Just remember to soak your wooden skewers in water for 30 minutes before assembling to prevent them from burning on the grill.

Warm Up: To enjoy leftover kabobs, you can warm them up on the grill for 2-3 minutes, or pop them in the microwave for about 1 minute. I sometimes like to give them a quick sear in a hot skillet to bring back that nice charred flavor. Just be careful not to overcook them, as the sausage might get a bit tough.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 60-70 g
• Carbohydrates: 30-40 g

Ingredients

• 5 smoked chicken sausage links (sliced into 1.5-inch pieces)
• kosher salt
• 2 cups mixed bell peppers (chopped into 1.5-inch pieces, a variety of colors adds visual appeal)
• chopped parsley (for garnish, adds freshness)
• 1/2 red onion (chopped into 1.5-inch pieces)
• 5 10-inch wooden skewers (soaked in water for 30 minutes to prevent burning)
• 1/3 cup avocado oil (or any neutral high-heat oil like grapeseed)
• 1 tbsp garlic powder
• ground black pepper (freshly ground for best flavor)

Step 1: Prepare the Skewers

Begin by soaking the wooden skewers in a shallow dish of water.

This step helps prevent them from burning when placed on the grill later on.

Allow them to soak while you prepare the other ingredients.

Step 2: Season the Ingredients

In the meantime, place all the chopped peppers, onions, and smoked chicken sausage into a large bowl.

Add in your preferred oil, garlic powder, salt, pepper, and any additional seasonings to the bowl.

Toss the ingredients well to ensure they are evenly coated with the seasoning mixture.

Step 3: Assemble the Skewers

Once the skewers have soaked sufficiently, begin threading the peppers, onions, and sausage onto each skewer.

Alternate the order of ingredients to achieve a pleasing and uniform assembly of sausage and vegetables on each skewer.

Step 4: Grill or Broil the Skewers

Prepare your grill or grill pan by heating and greasing it to prevent sticking.

Place the assembled skewers on the grill and cook each side until grill marks are visible, about 3 to 5 minutes per side, depending on the heat of your grill.

Alternatively, if using a broiler, lay the skewers in a single layer and broil them, turning when they develop a nice char, approximately 2 to 3 minutes each side.

Step 5: Garnish and Serve

Once the skewers are cooked to perfection, remove them from the grill or broiler.

Garnish with freshly chopped parsley for a touch of brightness and flavor.

Serve the skewers hot and enjoy your delicious grilled creation!