Summer days beg for meals that are fresh off the grill, and nothing says warm-weather cooking quite like Chicken and Potato Kabobs. Juicy chicken, hearty potatoes, smoky sausage, and sweet onions—all kissed by the grill and served on a stick. What more could you ask for?
This easy chicken recipe is your new go-to for weekend cookouts, weeknight grilling, or any time you want a flavorful, fuss-free dinner. With a marinade that packs a tangy punch and a hearty mix of ingredients, these grilled kabobs are always a hit.
Why You’ll Love These Chicken and Potato Kabobs
- Combines juicy chicken and savory smoked sausage for bold flavor.
- Little potatoes add comfort-food vibes and soak up all the marinade goodness.
- A grilled kabobs recipe that’s perfect for summer grilling.
- It’s an easy chicken recipe that looks impressive but is simple to make.
Ingredients
- 1½ lb little potatoes (680 g)
- 1 large onion (about 200 g), cut into 1.5-inch (4 cm) pieces
- 1½ lb chicken breasts (680 g), cut into bite-sized pieces
- 1 lb smoked sausage (450 g), sliced into 1-inch (2.5 cm) pieces
- 1 cup zesty Italian dressing (240 ml)
- 2 tbsp mustard (30 ml)
- 1 tbsp all-purpose seasoning (e.g., Mrs. Dash) (15 g)
- 1½ tsp black pepper (7.5 g)
How to Make Smoked Sausage Chicken and Potato Kabobs
- Prep the Potatoes: Bring a pot of water to a boil and parboil the little potatoes for 10 minutes. You want them slightly tender but not falling apart. Drain and let cool.
- Marinate the Chicken: In a large bowl, whisk together Italian dressing, mustard, all-purpose seasoning, and black pepper. Add chicken pieces and toss to coat. Cover and refrigerate for 30 minutes.
- Build the Kabobs: While the chicken marinates, prep your skewers. Alternate threading chicken, smoked sausage, onion chunks, and potatoes onto skewers.
- Fire Up the Grill: Preheat your grill to 350°F (175°C). Place the kabobs on the grill and cook for about 15 minutes, turning every 4–5 minutes, until the chicken is cooked through and has a nice char.
- Serve and Enjoy: Serve hot off the grill with your favorite dipping sauce or side salad.
Tips for Kabob Success
- If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
- Don’t crowd the skewers—leave a little space between pieces for even cooking.
- Want extra caramelization? Baste the kabobs with leftover marinade in the last few minutes of grilling.
- Swap in bell peppers or mushrooms if you’re craving more veggies.
Backyard BBQ Memories
Kabobs were always a summer staple at my house growing up. My dad would fire up the old charcoal grill, and we’d assemble skewers together—chicken for Mom, extra sausage for me and my brother. These Chicken and Potato Kabobs take me right back, but with a bit more flavor and finesse. They’re proof that good food doesn’t have to be complicated to be unforgettable.
What to Serve With Chicken and Potato Kabobs
- Grilled corn on the cob with chili-lime butter
- Classic macaroni salad or coleslaw
- Fresh watermelon wedges for a sweet finish
- Iced tea or lemonade for the perfect sipper
How to Store and Reheat
- Remove leftovers from skewers and store in an airtight container for up to 3 days.
- Reheat in the microwave or skillet until warmed through.
- These kabobs also make a great meal prep option—just reheat and enjoy.
FAQs
Can I bake these kabobs instead of grilling?
Yes! Bake at 400°F (200°C) on a foil-lined tray for 20–25 minutes, turning once.
What kind of mustard works best?
Dijon adds a nice tang, but yellow mustard works fine in a pinch.
Can I make these ahead of time?
Absolutely. Prep and thread the kabobs up to a day ahead and store in the fridge until ready to grill.
Kabobs to the Rescue!
Whether it’s your first barbecue of the season or a Tuesday night in July, these Chicken and Potato Kabobs deliver big flavor with little effort. Thanks to the smoked sausage, vibrant marinade, and hearty veggies, each bite is a mouthful of summer.
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Grill Up Some Fun: Smoked Sausage, Chicke,n and Potato Kabobs
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
Smoked Sausage Chicken and Potato Kabobs are a summer grilling essential. Juicy chicken, tender potatoes, smoky sausage, and sweet onions come together on skewers, marinated in a zesty dressing for a flavorful, fun-to-eat dish that’s perfect for cookouts and weeknight dinners.
Ingredients
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1½ lb little potatoes (680 g)
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1 large onion (200 g), cut into 1.5 inch pieces
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1½ lb chicken breasts (680 g), cut into bite-sized pieces
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1 lb smoked sausage (450 g), sliced into 1 inch pieces
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1 cup zesty Italian dressing (240 ml)
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2 tbsp mustard (30 ml)
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1 tbsp all-purpose seasoning (15 g)
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1½ tsp black pepper (7.5 g)
Instructions
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Parboil Potatoes: Boil little potatoes for 10 minutes until slightly tender. Drain and let cool.
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Marinate Chicken: Whisk dressing, mustard, seasoning, and pepper in a bowl. Add chicken and coat. Refrigerate for 30 minutes.
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Assemble Kabobs: Thread chicken, sausage, onion, and potatoes alternately onto skewers.
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Grill Kabobs: Preheat grill to 350°F (175°C). Grill kabobs for 15 minutes, turning every 4–5 minutes, until chicken is fully cooked and slightly charred.
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Serve: Serve hot with dipping sauce or your favorite side.
Notes
Soak wooden skewers for 30 minutes before grilling.
Leave small gaps between pieces for even cooking.
Baste kabobs with marinade during the last few minutes for more flavor.
Add extra veggies like bell peppers or mushrooms if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American