Chicken and Sausage Kebabs
We wanted to play with the bittersweet molasses flavor in our Smoky Molasses Rub, so we decided to work with sweeter, and somewhat less conventional, grilling ingredients. We chose sweet potatoes an apples, since they both complement the rich, savory chicken and sausage and can hold their own with their unique flavors. Make sure to keep the sweet potatoes relatively small so they cook through; we suggest a 3/4 inch dice for them, don't go any bigger than that.
You can swap out the chicken in this dish for pork or drained, pressed tofu. If you want to go fully vegetarian and use vegan sausage, thread that onto its own skewer, since it burns much more easily than the tofu or conventional sausage.
When you're making kebabs, remember to soak wooden skewers for at least 2 hours and as long as overnight before cooking, to guard against catching fire on the grill.
- 16 skewers (wood or metal)
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1 Tablespoon Smoky Molasses Rub
- 1 pound fully cooked chicken apple sausages, cut into 1 inch pieces
- 1 cup pearl onions, fresh or, if frozen, fully thawed
- 1 large sweet potato, cut into ¾ inch pieces
- 2 Granny Smith apples, cut into ¾ inch pieces
- 2 cups Smoky Molasses Rub BBQ Sauce
- Prepare your grill for medium heat.
- Toss chicken breast chunks with Smoky Molasses Rub.
- Thread equals portions of the ingredients on the skewers. Avoid crowding too much on one skewer.
- Place skewers on grill, and cook for about 8 minutes. Turn the skewers to cook all sides. Baste the skewers as they cook with the Smoky Molasses Rub BBQ Sauce. Brush with more sauce as they come off the grill. Serve!