Scott’s Succulent Shish Kabobs
Scott's Succulent Shish Kabobs are quick, easy, and the perfect way to enjoy summer produce.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
- 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
- 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!
Serving: 16g | Calories: 118kcal | Carbohydrates: 4g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 41mg | Potassium: 305mg | Fiber: 1g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 34mg | Calcium: 16mg | Iron: 1mg