Here is a great combo for your next cook out, summer kebabs with smoked sausage, chicken, fresh peaches and dried apricots. I got this idea from Lynn over at Happier than a Pig in Mud~she is “kebab master” and when I saw peaches on one of her recent creations, I had to try it~to see her Ham and Peach Kabobs with Peach Bourbon Glaze click here
Lawry’s Hawaiian Marinade made quick work of adding flavor to the cut up boneless chicken thighs
Let the chicken marinate all day or overnight for the best flavor and reserve about 1/3 of the bottle for basting while cooking
Thread everything in chunks onto skewers
You don’t even have to peel the peaches!
The sweet basting sauce adds a little char to everything while its cooking
I don’t have a lot of pretty presentation photos for this, as we were being entertained by our houseguest who is a professional fiddler…he said he was “singing for his supper”
Nothing like a few cocktails at sunset, tapping to some bluegrass and smelling the kebabs on the grill
Ready set eat!
Hawaiian Chicken Kebabs with Smoked Sausage, Peaches and Apricots
Equipment
- skewers
Ingredients
- 6 boneless skinless chicken thighs
- 12 oz. smoked sausage [we used Alabama Conecuh]
- 1-2 fresh ripe peaches
- 12 dried apricot slices
- 1 bottle of Lawry’s Hawaiian Marinade
Instructions
- Cut chicken into large, even pieces. The boneless thighs will yield about 4 squares each.
- Marinate chicken in a ziplock bag with 2/3 of the marinade. Marinate all day or overnight.
- Just before cooking cut sausage and peaches into big chunks.
- Alternate chicken, sausage, peaches and apricots on skewers. Grill until done, basting with remaining marinade. Cooking time depends on grill temperature and size of chicken pieces, use a meat thermometer to check doneness
Any night can feel like a party with this easy recipe!
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