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Glazed Chicken Apple Sausage & Sweet Potato Kabobs

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Author: The Kitchen Prep


  • 12 metal skewers or bamboo skewers


  • 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


  • 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.