Get ready to transform your ordinary grilling routine into a flavor explosion that'll make your neighbors peek over the fence in culinary envy! These Andouille and Chicken Kabobs aren't just another skewered meal – they're a journey through the vibrant, spicy landscape of Creole cuisine. Imagine tender chicken, smoky Andouille sausage, and colorful vegetables, all dancing together with a tantalizing mustard sauce that promises to awaken every single taste bud. Whether you're a grill master or a weekend cooking enthusiast, this recipe is about to become your new summer sensation!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- 1 lb Andouille sausage, cut into chunks
- 1 lb chicken breast, cut into chunks
- 1 zucchini, sliced
- 1 bell pepper, cut into pieces
- 1 red onion, cut into pieces
- Skewers
- 1/4 cup Creole mustard
- 2 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the marinade by whisking together Creole mustard, honey, olive oil, salt, and pepper in a small bowl. Set aside.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Cut Andouille sausage, chicken breast, zucchini, bell pepper, and red onion into roughly equal-sized chunks, approximately 1-inch pieces.
- In a large bowl, combine Andouille sausage, chicken, and chopped vegetables. Pour half of the prepared marinade over the ingredients and toss to coat evenly.
- Allow the meat and vegetables to marinate for 15-20 minutes at room temperature, ensuring flavors are well absorbed.
- Preheat grill or grill pan to medium-high heat (around 400°F).
- Thread the marinated Andouille, chicken, and vegetables alternately onto skewers, ensuring even distribution.
- Grill kabobs for 12-15 minutes, turning occasionally to ensure even cooking and nice char marks.
- Check chicken's internal temperature reaches 165°F for safe consumption.
- Remove kabobs from grill and let rest for 3-5 minutes.
- Serve hot with remaining marinade as a dipping sauce.
Tips
- Wooden Skewer Hack: Always soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Marinade Magic: Don't rush the marinating process. Those 15-20 minutes allow flavors to deeply penetrate the meat and vegetables.
- Even Sizing Matter: Cut all ingredients into uniform 1-inch chunks to ensure consistent cooking and attractive presentation.
- Temperature is Key: Use a meat thermometer to confirm chicken reaches the safe 165°F internal temperature.
- Grill with Confidence: Medium-high heat around 400°F creates perfect char marks without burning.
- Rest and Serve: Let kabobs rest for 3-5 minutes after grilling to help juices redistribute, ensuring maximum tenderness.Pro tip: The remaining marinade makes an incredible dipping sauce, so don't discard it!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 120mg
