Flavor-packed grilled chicken sausage kabobs loaded with colorful summer vegetables. Cook them on the grill, a stovetop grill pan, or the oven broiler — a simple, satisfying recipe for backyard barbecues and warm-weather meals.
These grilled chicken sausage kabobs are an ideal summer recipe: smoky chicken sausage combined with vibrant bell peppers and red onion creates a colorful, aromatic dish that’s easy to prepare and pleasing to serve. The ingredients are flexible, the steps are straightforward, and the result is a tasty main course or party-friendly appetizer.
Tips for Grilled Chicken Sausage Kabobs
Start with pre-cooked smoked chicken sausage for convenience and a nice smoky flavor. Slice the sausages into 1″ to 1.5″ pieces so they cook evenly with the vegetables. I often use a chicken-and-apple style sausage for a subtle sweetness, but any smoked chicken sausage works.
Choose vegetables that hold up on high heat and won’t fall apart. Bell peppers, red onion, mushrooms, zucchini, and summer squash are all great choices. Cut vegetables into pieces close to the same diameter as the sausage so nothing overcooks or burns. Uniform pieces give the kabobs an attractive presentation and consistent texture.
Place the cut sausage and vegetables in a large bowl and toss with oil, garlic powder, salt, and pepper. This simple seasoning is a great base; feel free to add additional herbs or spices to suit your taste. For best results, coat everything evenly so the vegetables and sausage caramelize nicely on the grill.
Other seasonings to add
- Dried herbs: parsley, oregano, rosemary, thyme
- Smoked or sweet paprika, ancho chili powder
- Coriander, cumin, curry powder, onion powder
- Savory sauces: soy sauce, Worcestershire sauce, fish sauce (use sparingly)
- Sweeteners: agave, brown sugar, honey, maple syrup — if using a sweet glaze, brush on near the end and watch carefully to avoid burning
Cooking methods
- Outdoor grill: Preheat and grease the grates. Place kabobs over medium-high heat and let them develop grill marks for about 2–3 minutes per side, then rotate until evenly charred and heated through.
- Indoor grill pan: Heat a heavy grill pan over high heat and grease it with an oil that has a high smoke point. Lay the kabobs down and allow grill marks to form (about 3–4 minutes) before turning to the next side.
- Oven broiler: Arrange kabobs on a rack or sheet pan and broil on the center rack. Watch closely; when a nice char appears, flip and broil the other side. Typical broiling time is 2–4 minutes per side depending on your oven.
Storage
Store cooled kabobs in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the texture of the vegetables will be affected when thawed.
I hope you try these grilled chicken sausage kabobs this season — they’re easy to scale up for a crowd and work well as a main dish or party snack. If you enjoy experimenting, try different sausages, vegetables, and spice blends to create your favorite combination.
Thanks for reading and happy grilling!
Check out these other recipes perfect for summer!
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Grilled Chicken Sausage Kabobs
Ingredients
- 5 links smoked chicken sausage, cut into 1.5″ pieces
- 2 cups mixed bell peppers (red, green, yellow, orange), cut into 1.5″ pieces
- ½ red onion, cut into 1.5″ pieces
- ⅓ cup avocado oil (or other high smoke point oil)
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 5 wooden skewers, 10″
- Chopped parsley for garnish
Instructions
- Soak the wooden skewers in water for at least 20–30 minutes to help prevent burning on the grill.
- Combine the sliced sausage, chopped bell peppers, and red onion in a large bowl. Drizzle with avocado oil, sprinkle with garlic powder, salt, and pepper, and toss until everything is evenly coated. Add any additional seasonings you like.
- Thread the sausage and vegetables onto the soaked skewers, alternating pieces so each skewer has a balanced mix of sausage and vegetables.
- Preheat your grill, grill pan, or broiler and grease the cooking surface. Place the kabobs on the heat and cook until grill marks or char appear, about 2–4 minutes per side depending on the heat source. Turn to cook all sides and ensure the sausage is heated through and the vegetables are tender but still crisp.
- Remove kabobs from heat, garnish with chopped parsley, and serve warm.
Notes
Other seasoning ideas: dried herbs (parsley, oregano, thyme), smoked paprika, chili powder, coriander, cumin, soy sauce, Worcestershire sauce. If adding sweeteners like honey or brown sugar, brush them on near the end to avoid burning.
Nutrition (approximate per serving)
Calories: 296 kcal; Carbohydrates: 7 g; Protein: 10 g; Fat: 24 g; Fiber: 2 g; Sugar: 4 g.