Take-out Tuesday, Hawaiian Chicken Kebabs with Smoked Sausage, Peaches and Apricots
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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Singing for his supper, adorable! I do this with chicken breast chunks as we don’t like dark meat.
Do you have Duck Sauce there? That’s what I use. It has apricot in it.
That’s a great idea Kathleen, I can’t wait to try that, thanks!
I would cook anything for anyone if they fiddled while I worked! I didn’t know there was a Hawaiian Marinade on the market, but I’ll have to look for it. I used to make something like this with peppers – so delicious! And of course, putting anything on skewers makes it a party!
They sound great Jenna! I’d like to try a few more things with sausage, thanks for the shout out:@)
This sounds delicious Jenna, I was drooling over Lynn’s version too! I bet your fiddler/ house guest was happy to sing for his supper 🙂 Our local peaches are dwindling…*sniff*…I can only find ones from CA now.
Hi Jenna,
Fiddler and all this looks awesome! We would just love your Kebabs. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon!
Miz Helen
Sounds like one heck of an awesome evening! I like your take on kebabs just wish I liked cooked fruit. The conecuh and chicken together sounds great and I’ll definitely have to remember that combo with some yummy veggies. Thanks for the inspiration! 🙂
Kebabs have been on my mind Jenna and yours sound great! It’s finally warming up here in Philly. I bet you all had a blast enjoying the music:@)
Thanks Lynn! >