Scott’s Succulent Shish Kabobs is a quick and easy recipe that is the perfect way to enjoy summer produce. They are so versatile that you can add your favorite ingredients.
One of the best things about being a foodie is that I have the benefit of sharing recipes with my friends, and they share with me! I finally got to try Scott’s Succulent Shish Kabobs as shared by my friend….Scott!
I just love Shish Kabobs and have tried several versions. I’ve never had one that is as tender and moist as this version, and I’ve never had one with kielbasa sausage. Mr. Picky Pants John was determined not to like the sausage. That is until he reluctantly tried one. Now you would think it was his recipe. That man just kills me (eyes rolling radically).[Tweet “Scott’s Succulent Shish Kabobs are quick, easy, and the perfect way to enjoy summer produce. #produce “]
The only change that I made is that Scott uses cherry tomatoes as do a lot of people. I just can’t go there though said Mrs. Picky Pants (eyes still rolling). There is something about a soft tomato that I just can’t get past. I love marinara though so figure that one out. You’re better off not even trying.
Don’t have time to make it? Pin it for later!
- 2 boneless/skinless chicken breasts
- 1 link of polish kielbasa sausage
- 1 large sweet onion preferably Vidalia; alternative would be a red onion
- 3 bell peppers red, green, yellow
- 1 package of whole baby portabella mushrooms
- 1 medium size zucchini squash
- 1 medium size yellow squash
- 1 package of cherry tomatoes the larger the better
- 1 16 oz. bottle of Italian dressing
- 1 16 oz. bottle of teriyaki sauce
- Garlic powder
- 16 wooden skewers
- If using wooden skewers soak in water while you prepare other ingredients.
- Remove the chicken breasts and polish sausage from their packaging and thoroughly rinse and towel dry.
- Thoroughly clean/rinse all the vegetables.
- Cut the meat and vegetables (except the mushrooms and cherry tomatoes) into approximately 1.5 cubic inch pieces.
- Make two (2) separate sets of skewers by sliding the meat and vegetables on the wooden skewers, approximately 8 – 10 items per skewer:
- Place the chicken kabobs in one large baking dish and pour the Italian dressing over them.
- Place the polish sausage kabobs in a separate large baking dish and pour the teriyaki sauce over them.
- Sprinkle garlic powder, salt, and pepper over all the kabobs.
- Let kabobs marinate for about 45 minutes. Rotate them after 20 minutes to assure application of the marinade/spices to all sides.
- Prepare grill (preferably charcoal) by cleaning and applying a small amount of cooking spray to avoid sticking.
- Place kabobs on a heated grill for about 3-5 minutes.
- Rotate the kabobs and cook for another 3 to 5 minutes until meat and vegetables look crispy.
- Remove kabobs from the grill, plate, and enjoy!
Sharing is how I roll, so I’m taking this recipe over to Fiesta Friday and Saucy Saturdays!.