Chicken & Sausage Kabobs: A Chef’s Grilling Delight

The smell of summer always takes me back to my grandfather’s backyard. He was the master of the grill, and his chicken and sausage kabobs were legendary. I remember the sizzle of the meat, the smoky aroma mingling with the fresh scent of bay leaves, and the absolute joy of eating those perfectly charred, flavor-packed skewers with family and friends. Those were the days of simple pleasures and delicious food, and this recipe aims to recreate that magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 kabobs
• Dietary Type: Varies (see substitutions for gluten-free options)

Ingredients

• 4 links smoked sausage (or your choice)
• 2 skinless chicken breasts
• 1 loaf French bread
• 12-14 fresh bay leaves
• Extra virgin olive oil
• Salt
• Pepper
• Lemon juice

Equipment Needed

• Grill
• Skewers (metal or wooden, soaked in water if wooden)
• Knife
• Cutting board
• Basting brush (optional)

Instructions

1. Preheat your grill to medium-high heat. This is crucial for getting that nice char on the kabobs.

2. Take the 4 links of skinless smoked sausage. I prefer a brand like Ekrich for its flavor and texture, but feel free to use your favorite. Slice the sausage on an angle into approximately 1-inch thick pieces. Angled cuts look more appealing and allow for more surface area to caramelize.

3. Cut the 2 skinless chicken breasts into pieces that are roughly the same size as the sliced sausage. Aim for about 1-inch cubes. This ensures even cooking.

4. Cut the French bread loaf lengthwise down the middle. Then, slice it into pieces that are also about the same size as the chicken and sausage – approximately 1-inch cubes. The bread adds a lovely textural contrast to the meat.

5. Now comes the fun part: assembling the kabobs. Skewer the ingredients in the following order: bread, sausage, bay leaf, chicken. Repeat this pattern until the skewer is full, leaving a little space at the end for handling.

6. Once all the kabobs are assembled, baste them generously with extra virgin olive oil. This will help them brown beautifully and prevent them from sticking to the grill.

7. Season the kabobs liberally with salt and freshly ground black pepper. Don’t be shy – proper seasoning is key to great flavor.

8. Place the skewers on the preheated grill. Cook until the chicken is cooked through and the sausage is heated and has browned, turning the skewers frequently to get an even color all over. This should take about 10 minutes, but cooking times will vary depending on the heat of your grill.

9. As the kabobs are cooking, baste them with lemon juice. This adds a bright, tangy flavor that complements the smoky meat and fragrant bay leaves perfectly. The lemon juice also helps to keep the chicken moist.

10. Remove from grill and serve immediately.

Expert Tips & Tricks

• Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning.
• Don’t overcrowd the skewers: Leaving a little space between the ingredients on the skewers allows for better air circulation and more even cooking.
• Use a meat thermometer: To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C).
• Marinate the chicken: For even more flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before assembling the kabobs.
• Rest the meat: After grilling, let the kabobs rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful result.

Serving & Storage Suggestions

Serve the chicken and sausage kabobs hot off the grill as a main course. They pair well with a simple salad, grilled vegetables, or rice. For a more casual meal, serve them with pita bread and tzatziki sauce.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill them briefly, bake them in the oven at 350°F (175°C) until heated through, or microwave them. Be careful not to overcook the chicken when reheating.

While technically safe to leave at room temperature for up to 2 hours, I highly advise against it. Refrigeration is always the safest bet for preventing bacterial growth. Freezing is not recommended, as the bread texture suffers considerably.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	705 kcal	N/A
Calories from Fat	237 g	34%
Total Fat	26.4 g	40%
Saturated Fat	8.8 g	44%
Cholesterol	114.7 mg	38%
Sodium	1787.3 mg	74%
Total Carbohydrate	60.3 g	20%
Dietary Fiber	3.4 g	13%
Sugars	0.3 g	1%
Protein	52.3 g	104%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-free: Use gluten-free bread or omit the bread altogether. You can also add more vegetables to compensate for the lack of bread.
• Vegetarian: Substitute the chicken and sausage with firm tofu, halloumi cheese, or vegetables like bell peppers, zucchini, and onions.
• Spicy: Add a pinch of red pepper flakes to the olive oil or use a spicy sausage.
• Mediterranean: Add olives, feta cheese, and sun-dried tomatoes to the skewers.
• Hawaiian: Add pineapple chunks and use a teriyaki marinade for the chicken.

FAQs (Frequently Asked Questions)

Q: Can I use dried bay leaves instead of fresh?
A: While fresh bay leaves offer a more fragrant flavor, you can use dried bay leaves in a pinch. Just use about half the amount, as dried bay leaves have a more concentrated flavor.

Q: How do I prevent the chicken from drying out on the grill?
A: Basting the chicken with olive oil and lemon juice during grilling helps to keep it moist. You can also marinate the chicken beforehand to add extra moisture and flavor.

Q: Can I prepare the kabobs ahead of time?
A: Yes, you can assemble the kabobs a few hours in advance and store them in the refrigerator. However, it’s best to wait to baste them with olive oil and lemon juice until just before grilling.

Q: What if I don’t have a grill?
A: You can also cook the kabobs in the oven. Preheat your oven to 400°F (200°C) and bake the kabobs on a baking sheet for about 20-25 minutes, or until the chicken is cooked through.

Q: Can I use different types of sausage?
A: Absolutely! Feel free to experiment with different types of sausage, such as Italian sausage, chorizo, or kielbasa. Just make sure the sausage is fully cooked before grilling.

Final Thoughts

These Chicken & Sausage Kabobs are more than just a recipe; they’re a reminder of simpler times, shared meals, and the joy of grilling with loved ones. So fire up your grill, gather your ingredients, and get ready to create some delicious memories. Don’t be afraid to experiment with different variations and make this recipe your own. I’d love to hear about your culinary creations, so feel free to share your feedback and photos! These kabobs pair beautifully with a crisp, dry white wine or a refreshing homemade lemonade. Enjoy!