Scott’s Succulent Shish Kabobs
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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.
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Scott’s Succulent Shish Kabobs
Ingredients
- 2 lbs boneless/skinless chicken breasts
- 1 link kielbasa Polish sausage
- 1 large sweet onion preferably Vidalia; alternative would be a red onion
- 3 bell peppers red, green, yellow
- 1 pkg mushrooms baby portabella
- 1 med zucchini squash
- 1 med yellow squash
- 1 pkg cherry tomatoes the larger the better
- 1 16 oz. bottle of Italian dressing
- 1 16 oz. bottle of teriyaki sauce
- Garlic powder
- Salt
- Pepper
- 16 wooden skewers
Instructions
- 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!
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Sharing is how I roll, so I’m taking this recipe over to Fiesta Friday and Saucy Saturdays!.
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Can have these kebabs anytime of the day!!
Thank you Su!
I was wondering what to bbq tomorrow, these shish kabobs it is! Just need a few fresh ingredients from the grocery store and I’m good. Thanks for sharing, hugs:)
Thank you Lily! I don’t make these enough. So easy and healthy too.
I love the sausage idea! Very clever and I wouldn’t have thought of it in a zillion years. yeah, roll your eyes at me now, lol, but you’ve made another convert!
Mollie
I loved it Mollie and I’d never used sausage either.
Shish Kabobs are such a simple summer favorite! So glad you shared a fun and tasty version on Fiesta Friday!
Thank you Colleen!
I love the marinades you used, Julie. So different (a good different, of course) from other versions, but I really love the sound of it. These are perfect for summer grilling and also for this week’s FF. Have a lovely week. x
Thanks Jhuls! Perfect for summer.
Perfect recipe for enjoying summer produce! Mr. Picky Pants…hahaha!
Haha he caught that line darn it! Thank you Sarah!
Love the kabobs! I love that you seem to turn Mr. Picky Pants around with each new recipe! When will he learn to trust you? Lol
Happy Friday!
Michelle
Hahaha Michelle I think he’s just getting close to throwing in the ole towel.
Your kebabs look delicious Julie. I love how you used 2 different marinades, I’ve never tried Polish sausage but I’ve heard lots of good things about it, time for me to try some I think. Happy Fiesta Friday & have a fab weekend. x
This is the perfect combination of meats and vegetables, perfect for summertime. And look at those colors – so enticing! Your pictures, Julie, always make me feel hungry. 🙂
Sausage meat is one of my favourite things: all salty and fatty and well seasoned! It sounds just perfect charred on these delicious shish kabobs Julie! What a great friend you have to share this recipe–I love all the beautiful vegetables which must taste so good grilled as well!
Thank you! It was an easy delicious meal and I love it when we don’t have to cook inside one these hot days.
That is a great idea adding the sausage to the chicken kebob. I always have to be careful not to dry out the chicken when grilling, and this solves sitting on top of the grilled dish every second.
I hadn’t tried that before either Donna but it was so good. Have a great day!
They look and sound fabulous!
Thank you Mimi! Easy and yummy.
I know I would like your friend Scott:). Never tried kielbasa on a skewer but bet it is good and would keep the chicken moist! Great summer recipe, with the tomatoes for me! Every morning on my recent trip to England they served baked tomato halves as sides. You would not have liked them!
Thank you Johanne! I have to warn you Scott is a handful LOL. He’s the life of the party and has that little brother syndrome in need of attention. I tried grilled baked tomatoes again last night and I like the flavor but that texture just gives me the icks!
Very nice summer recipe Julie! The only change I’d make is probably to swap out the Polish sausage for Andouille, as it’s my personal preference 😉
That would be an amazing swap Jess and John wouldn’t turn up his nose at that one. LOL Thank you!
This sounds delicious, Julie! I love the fact that you use 2 different kinds of marinades. Also, 2 kinds of meats. My husband would really like the sausage. I never thought of putting that on a kebab. Thanks so much for the recipe! I hope you are enjoying your summer so far.
Thank you, Shari! I am having a great summer even though it’s so hot right now that we are not out in it much. We have a couple vacations coming up and I’m really looking forward to that.