What have you been up to this week?
I’ve been grilling these smoky, flavorful chicken sausage kabobs and thinking about running. I have a love/hate relationship with running and could tell you all the times I’ve tried and failed, but instead I’ll focus on these kabobs.
Smoked, tender chicken sausage threaded on skewers and grilled to perfection with red bell pepper, zucchini, and mushrooms. Tempting, right?
If that image hasn’t convinced you, your sense of smell should be going wild. I’m no expert photographer, so I was thrilled to capture the smoke rising off these kabobs — smoky aroma that makes you head straight to the grill.
Can’t you almost smell the smokiness from the sausage? It makes me want to get back to the kitchen and grill another batch.
I used a round Le Creuset Bistro Grill and Fire Wire skewers, which fit perfectly around the pan. Fire Wire skewers are long and flexible, making it easy to skewer, marinate in a bag, and then grill without fuss.
I partnered with Le Creuset for a giveaway in the original post. The giveaway has ended and congratulations were sent to the winners.
If you don’t have Fire Wire skewers, bamboo skewers work fine — just soak them for at least 20 minutes before grilling so they don’t burn.
I served these grilled chicken sausage kabobs with a fresh salad for a light summer supper. Leftovers were excellent chopped over a salad the next night.
About the chicken sausage: I often cook with it because it’s leaner than traditional pork sausage, is usually fully cooked, and adds great flavor. For this recipe I used a Manchego cheese with fire-roasted onions variety I found at Costco — it was excellent. Many chicken sausages are gluten-free and contain no added nitrates, depending on brand.
Tip: I usually place meat and vegetables on separate skewers since they cook at different rates. That way everything finishes perfectly.
INGREDIENTS
- 3 pounds fully cooked smoked chicken sausage, cut into pieces (any flavor)
- 1 zucchini, cut into 1/4-inch chunks
- 1 red bell pepper, cut into chunks
- 8 ounces mushrooms
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
DIRECTIONS
- Toss the vegetables with olive oil, salt, and pepper.
- Skewer the sausage and vegetables separately so you can cook them for the proper time. If using bamboo skewers, soak them in water at least 20 minutes before grilling.
- Heat a grill or grill pan to medium-high.
- Place the skewers on the grill and turn occasionally for even cooking. Fully cooked sausage needs about 8 minutes to heat through and vegetables will be tender with light char in about 10 minutes. If using raw sausage, cook until firm and fully cooked through, about 15–20 minutes.
Recipe from
CenterCutCook