Sweet & Savory Chicken Sausage Kabobs

Bring bold flavor to your next BBQ with these sweet and savory chicken sausage kabobs featuring chicken sausage, apples, and peppers.
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Sweet & Savory Chicken Sausage Kabobs

Prep Time: 20 min | Cook Time: 10 min | Servings: 1
Grill
Italian Herb
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Kabobs are an MVP at any summer cookout—easy to prep, fun to build, crowd-pleasing, and endlessly customizable. This version taps into the bold flavor profile of our Italian Herb Chicken Sausage—featuring sweet basil, spicy Calabrian peppers, roasted garlic, and fennel—to elevate a simple mix of onions, apples, and peppers. A sweet-and-tangy marinade adds depth and balance to a dish sure to become a grilling-season staple.

Chef’s tip: If you can’t find peppadew peppers, substitute sweet cheer peppers or roasted red peppers.

See Recipe
Kabobs skewered with The Sausage Project Italian Herb Chicken Sausage, peppers, apples, and onions on top of a vibrant green salad.

SERVING MULTIPLIER:

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1 package Italian Herb Chicken Sausage, cut crosswise into ½-inch wheels
12 metal or wooden skewers
1 medium zucchini, quartered lengthwise and cut crosswise into ¾” pieces
1 6 oz. jar red peppadew peppers (24 whole peppers), drained
1 large honeycrisp apple, quartered, cored, and cut into ¾” pieces
1 small red onion, cut into ¾” pieces
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic or white wine vinegar
1 teaspoon finely chopped fresh thyme leaves
0.5 teaspoon honey
0.25 teaspoon ground black pepper
0.5 teaspoon kosher salt

Instructions

Prep Time: 20 min | Cook Time: 10 min | Servings: 1
1
Heat a grill to 400°F. If using wooden skewers, soak them in water for 30 minutes prior to assembling kabobs.
2
Whisk all marinade ingredients in a mixing bowl until well combined. Add sausage, zucchini, peppadew peppers, apple, and red onion. Toss to coat.
3
Assemble skewers from the bottom up in the following order, leaving 2 inches on the bottom of the skewer and repeating the sequence once or until you’re 1 inch from the top. Follow the order: sausage, peppadew, red onion (3-layer pieces), zucchini, apple.
4
Grill kabobs until vegetables are tender and lightly charred, about 6 to 8 minutes, flipping halfway through.
5
Remove kabobs from grill and let rest for 2 minutes before serving with with dipping sauce, over rice, or alongside a salad.

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