Glazed Chicken Apple Sausage & Sweet Potato Kabobs

Glazed Chicken Apple Sausage & Sweet Potato Kabobs! Warm weather means kabobs on the grill and these sweet and savory skewers are perfect for both cookouts and weekday dinners!

Disclosure: This post is sponsored by al fresco.  As always, all opinions here are my own!

Here in South Florida, it’s grilling weather pretty much year round, but I know that this time of year is long-awaited by a good portion of the country — especially for grilling enthusiasts! Grilling is a great way to add wonderful, smoky flavor to your favorite cuts of meats, seafood and even vegetables, but I think it often gets overlooked as a cooking method for quick and easy meals.

Grilling doesn’t have to be reserved for the weekends or entertaining — it’s a fantastic option for weeknight dinners, too, especially when you’ve got your fridge stocked with convenient products like al fresco Chicken Sausages. They’re all-natural, quick cooking, and come in a ton of flavor varieties to please all palates! They’re also a perfect meal to get little hands to help with since they’re fully cooked — no raw meat to handle!

In these Glazed Chicken Apple Sausage & Sweet Potato Kabobs, the sausage adds a touch of sweetness to veggie-packed, colorful kabobs that make an excellent weekday dinner!

Ingredients for Kabobs

• al fresco Sweet Apple Chicken Sausage
• sweet potato
• red, green, and yellow bell peppers
• sweet onion
• zucchini
• apricot preserves
• sea salt
• olive oil
• water

Glaze for Kabobs

I love to mix up a simple glaze for kabobs on the grill as it not only gives them a nice flavor, but also creates a delicious caramelized coating. For this recipe, I used a bit of apricot glaze mixed with a little olive oil and a dash of salt. A few tablespoons of water thins it out enough to loosen it so that it’s easy to brush onto the skewers.

Don’t have apricot preserves? Any jam or preserves that you enjoy will do! You can also use store bough sweet chili sauce, your favorite oil-based vinaigrette or marinade, or a sweet barbecue sauce to change up the flavors! Pay attention to the sugar content — the more sugar, the easier it will scorch over high heat. Keep

How Long Do I Cook Kabobs on the Grill?

One of the struggles with kabobs containing both meat and vegetables is getting everything to cook at the same rate and making sure that the meat is thoroughly cooked. The best part about making kabobs with al fresco chicken sausages is that they come fully cooked and safe to enjoy without the concern of under-cooking!

The cook time of your kabobs will depend on a few things — the type of veggies you use, how big you chop your ingredients, and the temperature of your grill. I heated our grill to medium-low these took about 25-30 minutes total, turning them every so often to allow them to cook evenly on all sides. Not long at all and totally worth it for that smoky, grilled flavor!

Variations

My family really liked the sweet/savory combo I put together here, but you can definitely get creative and swap things out for whatever you prefer or have on hand or try out another flavor variety of al fresco sausages to change things up! Here are a few suggestions:

• al fresco Sweet Apple Chicken Sausage with peppers and apple chunks
• al fresco Sweet Italian Style Chicken Sausage with peppers, marinated artichokes and mushrooms
• al fresco Mild Mexican-Style Chicken Sausage with corn and poblanos
• al fresco Spinach and Feta Chicken Sausage with Kalamata olives, grape tomatoes and zucchini

Other Chicken Sausage Recipes

• Creamy Mushroom & Chicken Sausage Florentine Pasta
• Sausage, Pineapple & Bell Pepper Flatbread
• Tin Foil Shrimp Boil

Glazed Chicken Apple Sausage & Sweet Potato Kabobs

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Course Main Course

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Author Dianna Muscari

Equipment

• 12 metal skewers or bamboo skewers

Ingredients  

• 1 large sweet potato cubed into 1 inch pieces
• 2 packages {8} al fresco Sweet Apple Chicken Sausage each sausage cut into 4 pieces
• 1 each red, yellow and green bell peppers OR mini sweet peppers cut into 1 inch pieces
• 1 small sweet onion cut into 1 inch pieces
• 2 small zucchini cut into 1 inch pieces

For Glaze

• ½ cup apricot preserves
• 1 pinch sea salt
• 2 teaspoons olive oil
• 2 tablespoons water

Instructions 

• Heat grill to medium-low. Prepare a baking sheet or plate by lining with foil. Set aside.
• On the stovetop, bring a medium pot of water to a boil over high heat. Add sweet potato pieces and reduce heat to medium. Boil for 5-7 minutes or until the potatoes are softened enough to pierce with a skewer, but not too soft or they'll fall apart. Drain and set aside to cool.
• Prepare your skewering station by laying out each of the ingredients, including cooled sweet potatoes. Using metal or {soaked} bamboo skewers, thread the ingredients onto each skewer in your desired order.

Prepare Glaze

• In a small bowl, whisk together apricot glaze, salt, olive oil and water with a fork until mostly smooth. You'll want the mixture to be loose enough to brush onto the skewers, but not too runny.

Prepare Kabobs for Grilling

• Place your completed skewers onto the prepared baking pan or plate. Using a pastry brush or silicone brush, brush the apricot glaze over each of the skewers until they're all coated.

Grill Kabobs

• Place kabobs onto the heated grill. Cook for about 30 minutes, or until the kabobs are heated through and the vegetables are softened, turning every 5 minutes or so to cook evenly on all sides.