Kielbasa Chicken Kabobs Recipes

Steps:

• In a large resealable plastic bag, combine first five ingredients; add chicken and sausage. Seal bag and turn to coat; refrigerate 1 hour. , Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high 6-8 minutes or until almost tender, stirring twice. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.

Steps:

• In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat. Refrigerate for at least 2 hours.
• On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
• Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.

Steps:

• If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning. Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• Cut kielbasa at an angle into 48 chunks, about 1 inch each. On each skewer, thread 4 chunks of sausage; place in pan.
• In small bowl, mix preserves and orange juice with fork; brush glaze over kabobs. Turn kabobs over; brush other side.
• Bake about 45 minutes or until kielbasa is browned.

Steps:

• 1. Make these the day before you plan on cooking them.
• 2. It is recommended to soak skewers a few hours before assembling kabobs, so they don't catch fire on grill. I never do because I have them full & this never happens.
• 3. Layer meat, then pineapple, then mushroom, then bell pepper, then onion, in that order on skewer. Repeat until skewer is full, pushing them tightly together as you go. Begin & end with your meat of choice.
• 4. Place in a large plastic container that has a tight fitting lid.
• 5. Pour the soy sauce, mixed with 1/2 cup of the pineapple juice & brown sugar over them. Put lid on & gently invert them. Do this for a minute or so, until well coated.
• 6. Place in fridge overnight, inverting every so often.
• 7. When ready to cook, preheat grill to around 350°. Spray with cooking spray.
• 8. Lay the kabobs on grill & brush with the marinade. Sprinkle on the seasons.
• 9. Close the lid on grill.
• 10. Turn the kabobs after about 10 minutes. Brush again & season again. Finish cooking with lid closed, another 5-10 minutes.

Steps:

• Preheat grill or broiler to high.
• Thread 8 12-inch skewers, alternating sausage and vegetables.
• Combine oil, mustard, lemon juice and soy sauce in a jar. Season w/salt and pepper. Secure lid and shake to blend thoroughly.
• Place skewers on grill rack and brush w/half the sauce. Cook 6 minutes, turn and brush w/remaining sauce.
• Cook until browned, about 4 minutes.

Steps:

• In a large bowl, combine the first five ingredients. Set aside half of the marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add sausage. Seal bag and turn to coat. Refrigerate for 3 hours., Drain and discard the marinade from sausage. On metal or soaked wooded skewers, alternately thread the sausage, pineapple, cantaloupe and green peppers. Grill, uncovered, over medium heat for 10 minutes or until sausage is browned, turning and basting frequently with reserved marinade.

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

Steps:

• 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.

Steps:

• In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
• Cook over medium heat until it boils and thickens, stirring constantly.
• Thread skewers with kielbasa, bell peppers, onions, and pineapples.
• When ready to barbeque, place kabobs on preheated grill.
• Cook 4 minutes.
• Brush with glaze, turn and glaze again.
• Cook 3-5 minutes or until hot and browned.
• Serve with any remaining glaze.