The Best Chicken and Sausage Kebabs Ever!
We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!
We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!
- Carbohydrate 1.03209057445498 g
- Cholesterol 64.636912725 mg
- Fat 30.0523551228212 g
- Fiber 0.0519791652957598 g
- Protein 12.2214773859375 g
- Saturated Fat 10.0538308524896 g
- Serving Size 1 1 serving(s) (96g)
- Sodium 629.366797275695 mg
- Sugar 0.980111409159218 g
- Trans Fat 1.53158665588728 g
- Calories 328 calories
Step-by-step
- Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
- In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade.
- Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade.
- Let sit for a minimum of two hours or up to eight.
- When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
- Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
- Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.
The Best Chicken and Sausage Kebabs Ever! A Culinary Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weekends are often consumed by errands, school activities, and catching up on housework. But let's face it, we all deserve a delicious meal at the end of a long week. That's where this recipe comes in. I discovered this recipe for chicken and sausage kebabs a couple of years ago, and it has become a staple in my household. It's incredibly versatile, easy to prepare ahead of time, and always impresses, whether I'm hosting a casual get-together with friends or treating my family to a special dinner.
The beauty of these kebabs lies in their simplicity and adaptability. I love that I can prep the marinade and the meat the night before, making weeknight cooking a breeze. Imagine the satisfying aroma wafting through your kitchen as the chicken and sausage marinate, infused with the fragrant blend of herbs and spices. The marinade itself is a work of art. The perfect balance of tangy red wine vinegar, savory Dijon mustard, and fragrant garlic creates a flavor profile that’s both rich and refreshing. The olive oil ensures the meat remains juicy and tender throughout the grilling process.
Why this recipe works so well:
- Ease of preparation: The marinade is incredibly simple to whisk together, and cutting the chicken and sausage into bite-sized pieces is a quick task. The night-before preparation takes this recipe from stressful weeknight meal to effortless weeknight success!
- Flavorful marinade: The blend of ingredients in the marinade creates a delightful explosion of flavors that complements the chicken and sausage perfectly. The marinade is truly what elevates this dish from ordinary to extraordinary. You won't need fancy spices or ingredients – the simplicity is what's so remarkable.
- Grill-friendly: The kebabs are easy to grill, making them perfect for summer evenings or anytime you want a delicious outdoor meal. They cook evenly, and the grilling process adds a smoky char that enhances the flavors further. I even cook them indoors using my grill pan, and the result remains delicious.
- Perfect for gatherings: These kebabs are a crowd-pleaser, perfect for potlucks, barbecues, or any gathering where you want to serve something delicious and impressive. The presentation is undeniably appealing – the colorful array of chicken and sausage on the skewers is captivating.
- Leftovers are a treat: Even if you don't have company, don't worry if there are leftovers. The chicken and sausage kebabs taste just as good (if not better!) the next day. They're wonderful in salads, sandwiches, or simply enjoyed cold. This makes this meal ideal for busy working weeks when prepping lunch for the week is an enormous task.
Tips for success:
- Don’t skimp on the marinating time: At least two hours is ideal, but eight hours is even better, and longer is fine, too. The longer the meat marinates, the more flavorful and tender it becomes.
- Use good quality ingredients: The flavor of your kebabs will be directly impacted by the quality of your ingredients. Invest in good quality chicken, sausage, and olive oil for optimal results.
- Adjust seasoning to your preference: Feel free to add more or less salt, pepper, or oregano according to your taste preferences. If you like a spicier kick, add a pinch of red pepper flakes to the marinade.
- Keep an eye on the grill: Don't let your kebabs burn! Keep a close eye on them and turn them regularly to ensure even cooking.
These chicken and sausage kebabs are more than just a recipe; they're a testament to the power of simple ingredients transformed into a culinary masterpiece. They're a reflection of my busy life, a symbol of making time for delicious food even when schedules are jam-packed. So, whether you're a seasoned cook or a culinary novice, give this recipe a try. It's a guaranteed crowd-pleaser, a weeknight savior, and a reminder that delicious food doesn't have to be complicated.
