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Chicken Sausage Skewers

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1/3 cup extra-virgin olive oil

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons chopped fresh chives

3 tablespoons soy sauce

1 clove garlic, minced

Zest of 1 large lemon

1/4 teaspoon freshly ground black pepper


1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces

4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices

1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters

2 fennel bulbs, ends trimmed, quartered

1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces

Vegetable oil, for oiling the grill


Special equipment:
Eight 10-inch bamboo skewers, soaked in water for 30 minutes to prevent scorching, or 8 metal skewers.
  1. For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl. 
  2. For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill. 
  3. Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes. 
  4. Arrange on a platter and serve.
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