Chicken & Sausage Kabobs
Can you smell BBQ?? These are simple and easy to impress your guests. All you need is enough of your favourite ingredients and a good Barbecuing technique. The idea of the Kabob is to cook all items on the skewer, so in order for nice cooking, you want to have all the food items uniformed in size.
- 8 Wood Skewers–you can find these in an big grocery store or Canadian Tire (first step–get these into WATER–this helps with not charring on the BBQ)
- 4 Chicken Breasts (chop into cubes, 1cm x 1cm approx.)
- 4 Sausages (I purchased fresh Pork, Bacon and Cheddar ones from Farm Boy, but you can used any type) Cut each sausage into 6 cubes
- 8 Big Mushrooms (cut into four)
- 16 Cherry Tomatoes (left whole)
- 8 Small Peppers (the bite size ones–sliced lengthwise in two)
- 1 Red Onion (peeled and cut in quarters, then separate all layers)
I marinated the chicken in the following Teriyaki sauce I whipped up:
- 1/4 Cup Brown Sugar
- 1/8 Olive Oil
- 1/8 Balsamic Vineagar (White or Brown)
- 1/4 Soya Sauce
- 1/8 Hoisin Sauce
- 2 Garlic Cloves
- 3 Tablespoons Ketchup
- Salt and Pepper
- Onion minced (3 Tablespoons)
I let the marinade soak in for about 2 hours, then it was time to build. During the soaking time, I was able to prep the vegetables and sausage and then do some other mom tasks.
When ready to BBQ, I clean up the grill, turn it all on high and scrap off and wipe with oil. Then i decrease the temp on two of the three sides, so I have the very left on high and the middle and right on med-low. I then place the kabobs on the right side and middle. They take about 10-12 minutes to cook, flipping once. I served these with BBQ sweet potatoes and a garden salad, they were a huge hit.
Also the kabobs were a huge hit with little miss…the chicken, mushroom and a couple bites of the tomatoes.