Smoked Sausage Chicken and Potato Kabobs are a hearty, savory twist on traditional skewers—perfect for the grill and loaded with flavor. Combining juicy chicken, smoky sausage, and tender baby potatoes, these kabobs are marinated, grilled, and served hot off the skewer. Whether you’re firing up the grill for a backyard cookout or prepping a weeknight dinner, these kabobs are satisfying, simple, and totally delicious.
Why You’ll Love This Recipe
- Perfect balance of protein, veggies, and carbs on one skewer
- Smoky, juicy, and packed with bold flavor
- Great for grilling season or meal prep
- Kid-friendly and ideal for family dinners
- Simple ingredients with big results
- Easy to scale for cookouts or gatherings
- Works with a variety of marinades and spices
- No need for side dishes—everything’s on the skewer
- Excellent for make-ahead meals
- Customizable with your favorite add-ins
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breast or thighs, cut into chunks
- Smoked sausage, sliced into thick rounds
- Baby potatoes, parboiled
- Olive oil
- Garlic, minced
- Paprika
- Italian seasoning
- Salt
- Black pepper
- Wooden or metal skewers
- Optional: bell peppers, onions, zucchini for added color and flavor
directions
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Boil baby potatoes for 8–10 minutes until just fork-tender. Drain and cool slightly.
- In a large bowl, whisk together olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
- Add chicken chunks and parboiled potatoes to the marinade. Toss to coat evenly.
- Assemble skewers by alternating chicken, sausage, and potatoes (and optional vegetables).
- Preheat grill to medium-high heat and lightly oil the grates.
- Grill kabobs for 12–15 minutes, turning every few minutes, until chicken is cooked through (165°F internal temp) and edges are charred.
- Remove from grill and let rest 2–3 minutes before serving.
Servings and timing
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes
Parboil Time: 10 minutes
Total Time: 40 minutes
Variations
- Use kielbasa, chorizo, or andouille sausage for different flavors
- Swap potatoes for sweet potatoes or corn chunks
- Marinate with BBQ sauce, honey mustard, or teriyaki for different flavor profiles
- Add cherry tomatoes, red onion, or mushrooms for more veggies
- Make it spicy with red pepper flakes or hot sauce in the marinade
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place kabobs in a 350°F oven or air fryer for 5–8 minutes until warmed through. You can also remove ingredients from skewers and reheat in a skillet. Avoid microwaving to maintain texture.
FAQs
Do I need to boil the potatoes first?
Yes, parboiling ensures the potatoes cook evenly and don’t stay hard when grilled.
What kind of sausage works best?
Fully cooked smoked sausage, like kielbasa or andouille, works best for grilling.
Can I use chicken thighs instead of breasts?
Absolutely—thighs stay juicier and add extra flavor.
Can I make these kabobs ahead of time?
Yes, assemble and refrigerate up to 12 hours ahead. Grill when ready.
Can I bake these instead of grilling?
Yes, bake at 400°F for 20–25 minutes or until chicken is fully cooked and browned.
How do I keep the chicken from drying out?
Use a marinade with oil and don’t overcook—remove from grill as soon as chicken hits 165°F.
Are these kabobs gluten-free?
They can be, depending on your sausage and seasonings. Always check labels.
Can I use frozen potatoes?
It’s best to use fresh, but small frozen potatoes (thawed and parboiled) can work in a pinch.
What sides go well with these kabobs?
These skewers are a full meal, but pair well with a fresh salad, coleslaw, or grilled corn.
Can I freeze cooked kabobs?
Yes, cool completely, remove from skewers, and freeze in a sealed container for up to 2 months.
Conclusion
Smoked Sausage Chicken and Potato Kabobs are a flavorful, filling, and family-friendly option that brings together everything you love about grilling into one simple skewer. With bold seasoning, tender meats, and perfectly cooked potatoes, these kabobs are a guaranteed hit for any occasion—no fork or knife required.
Print
Smoked Sausage Chicken and Potato Kabobs
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
These hearty kabobs combine juicy chicken, smoky sausage, and tender potatoes all grilled together on skewers. Perfect for summer cookouts, weeknight grilling, or meal prep. They’re easy to make and packed with bold, savory flavors in every bite.
Ingredients
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1 lb boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
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12 oz smoked sausage (like kielbasa), sliced into thick rounds
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1 lb baby potatoes, halved or quartered if large
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika
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1/2 tsp onion powder
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1/2 tsp dried thyme or Italian seasoning
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Salt and pepper, to taste
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Metal or wooden skewers (if using wooden, soak in water for 30 minutes)
Instructions
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Pre-Cook Potatoes: Boil the baby potatoes for about 8–10 minutes, until just tender but still firm. Drain and let cool.
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Season Ingredients: In a large bowl, toss chicken, sausage, and pre-cooked potatoes with olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
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Assemble Kabobs: Thread chicken, sausage, and potatoes onto skewers, alternating for variety and even cooking.
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Preheat Grill: Heat grill to medium-high.
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Grill Kabobs: Cook skewers for about 12–15 minutes, turning every few minutes until chicken is cooked through and has nice grill marks.
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Serve: Let rest a few minutes before serving. Great with a dipping sauce or fresh salad on the side.
Notes
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You can use red or gold baby potatoes.
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Chicken thighs stay juicier on the grill than breasts, but both work well.
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Add bell peppers or red onion for extra color and flavor if you like.
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If using an oven, bake at 425°F for 20–25 minutes, turning halfway.