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Sausage & Chicken Kabobs

 Sausage & Chicken Kabobs
“My husband created this marinade while experimenting in the kitchen. It’s a perfect combination. Hope you enjoy it.” —Diane Mateer, Florence, Kentucky
8 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon seasoned salt
  • 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 pound fully cooked Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 3/4-inch slices
  • 4 medium red potatoes, cut into 1-1/2-inch cubes
  • 2 cups cubed fresh pineapple
  • Ranch salad dressing


  • In a large resealable plastic bag, combine first five ingredients;
  • add chicken and sausage. Seal bag and turn to coat; refrigerate 1
  • hour.
  • Meanwhile, place potatoes in a large microwave-safe bowl. Cover and
  • microwave on high 6-8 minutes or until almost tender, stirring
  • twice.
  • Drain and discard marinade. On metal or soaked wooden skewers,
  • alternately thread chicken, potatoes, sausage and pineapple. Grill,
  • covered, over medium heat 10-15 minutes or until chicken juices run
  • clear, turning frequently. Serve with ranch dressing. Yield: 8

2 of 2

Sausage & Chicken Kabobs (continued)

Directions (continued)

  • servings.
Nutritional Facts: 2 kabobs (calculated without ranch salad dressing) equals 304 calories, 17 g fat (6 g saturated fat), 69 mg cholesterol, 1,146 mg sodium, 16 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.