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Kielbasa and Chicken Kabobs

April 7, 2017

Kielbasa and Chicken Kabobs
Wow! This combination is a nice alternative to regular ‘bobs on the grill. I made one version with a spicy version of kielbasa and one with the traditional.
2 boneless skinless chicken breasts, cut into 1-inch cubes
1 link of fully-cooked polka kielbasa, cut into 1-inch rounds
1/2 fresh pineapple, cut into 1-inch cubes
2 Tbsp. olive oil
1 Tbsp. peanut butter
1 tsp. sriracha hot chili sauce
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. tap water
1. Heat grill to medium. Lightly coat grates with olive oil or cooking spray.
2. In a medium-sized bowl, combine all marinade ingredients to make a paste. Add chicken to bowl and toss to coat well. Cover and refrigerate for about an hour.
3. Thread skewers alternating sausage, pineapple and chicken, starting with sausage and ending with sausage.
4. Grill the kebabs, turning occasionally. Chicken will be cooked through in about 15 to 20 minutes.


Apron Strings Tips: When a recipe calls for your bamboo skewers to be on the grill longer, cover the tip with aluminum foil to keeping it from charring.




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