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Smoked Sausage Chicken and Potato Kabobs

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These hearty kabobs combine juicy chicken, smoky sausage, and tender potatoes all grilled together on skewers. Perfect for summer cookouts, weeknight grilling, or meal prep. They’re easy to make and packed with bold, savory flavors in every bite.

Ingredients

Scale

  • 1 lb boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces

  • 12 oz smoked sausage (like kielbasa), sliced into thick rounds

  • 1 lb baby potatoes, halved or quartered if large

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1/2 tsp onion powder

  • 1/2 tsp dried thyme or Italian seasoning

  • Salt and pepper, to taste

  • Metal or wooden skewers (if using wooden, soak in water for 30 minutes)

Instructions

  1. Pre-Cook Potatoes: Boil the baby potatoes for about 8–10 minutes, until just tender but still firm. Drain and let cool.

  2. Season Ingredients: In a large bowl, toss chicken, sausage, and pre-cooked potatoes with olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.

  3. Assemble Kabobs: Thread chicken, sausage, and potatoes onto skewers, alternating for variety and even cooking.

  4. Preheat Grill: Heat grill to medium-high.

  5. Grill Kabobs: Cook skewers for about 12–15 minutes, turning every few minutes until chicken is cooked through and has nice grill marks.

  6. Serve: Let rest a few minutes before serving. Great with a dipping sauce or fresh salad on the side.

Notes

  • You can use red or gold baby potatoes.

  • Chicken thighs stay juicier on the grill than breasts, but both work well.

  • Add bell peppers or red onion for extra color and flavor if you like.

  • If using an oven, bake at 425°F for 20–25 minutes, turning halfway.

Find it online: https://ukfinda.com/smoked-sausage-chicken-and-potato-kabobs/