Grilled Chicken and Sausage Kebabs with Hot Red and Green Cabbage Slaw


Please note that the kielbasa or smoked sausage is fully cooked-if using a fresh sausage, place links in a foil-lined pan, add two tablespoons water, loosely wrap and cook for 15-20 minutes to precook the sausage, cool and slice into 1″ pieces. Proceed as below

I had a few days to myself not long ago, but didn’t want to resort to eating fast food or a fried egg sandwich which is usually what I end up dining on when I have no one to cook for. In my freezer, I found a small boneless chicken breast that I had frozen a few weeks ago and in the refrigerator, I had half a package of kielbasa from a recent low country boil, some red and green cabbage, some maple-cured bacon and a couple of bottles of lager, a light beer . Surely, I could find something delicious and unique to cook from these few ingredients. Grilling outside is my favorite way of cooking in any sort of weather, so I decided the chicken and kielbasa would become kebabs with a beer marinade. A German influenced meal was developing, it seemed. The two cabbages would become a slaw with a warm bacon vinaigrette. Now to get cooking!Lime juice, olive oil and the beer are the main components for the marinade. Garlic and honey add another dimension as well as a torn fresh bay leaf. Because I was short of time, I only marinated the kebabs for a few hours. The shredded red and green cabbage along with some sliced leeks and carrots were set aside in separate bowls until the warm vinaigrette was made, then combined. The smoky flavor of the maple-cured bacon, plus some maple syrup adds a distinct, but not too sweet flavor to the vinaigrette. The grilled kebabs sit atop this lovely warm slaw. Beer is the beverage of choice, but a light red wine, such as a pinot noir would be nice, too.Grilled Chicken and Sausage KebabsIngredients Juice of 1 lime1 cup beer, lager or any light colored beer1 teaspoon honey1-2 cloves garlic, minced1 bay leaf, torn1/3 cup olive oil1/4 teaspoon freshly ground black pepper1/2 teaspoon salt1 bonesless chicken breast, about 1 pound, cut into 1 inch pieces1 link kielbasa, or smoked sausage of choice, about 3/4 pound, cut into 1 inch slicesIf using bamboo skewers, soak in cold water for about an hour. Combine ingredients for marinade. Add chicken and sausage, marinate at least one hour. While chicken and sausage is marinating, prepare cole slaw. When chicken and sausage has marinated, alternately, skewer chicken and sausage on bamboo skewers. Prepare charcoal or gas grill according to manufacturers instructions for a moderately hot fire. Grill kebabs 10-15 minutes until chicken is cooked throughly, but still moist. Serves 2-4Hot Cabbage Slaw4 slices (4 ounces) bacon, cut in half 1/2 cup apple-cider vinegar 1/3 cup maple syrup (grade B, if available) 1/2 teaspoon ground celery seed 1/4 teaspoon ground black pepper 3/4 cup (2 stalks) sliced leeks 3 cups shredded green cabbage 1 1/2 cups shredded red cabbage 1/2 cup (2 medium) grated carrots 1. In a large skillet over medium heat, cook bacon until crisp. Transfer to paper towels and discard all but 3 tablespoons fat from skillet.Add vinegar, maple syrup, celery seed, and black pepper. Bring to a boil and cook 1 minute. Pour all but 1 tablespoon warm dressing into a small bowl. 2. Adjust heat to medium low and add leeks to skillet. Cook until slightly softened — about 2 minutes. Add green and red cabbage and carrots. Stir in reserved dressing and cook just until vegetables soften — 3 to 4 minutes. Transfer to serving platter, top with bacon, and serve immediately.Hot Cabbage Slaw recipe here.To serve: Place kebabs atop hot slaw or serve separately.One year ago- Chicken Coconut Curry with Scallions.


  1. Chef E
    November 16, 2008 / 11:17 pm

    Once again, great pictures! Sounds like my eating when my hubby travels once a month. Or I eat ready made samosas from the Indian store, Pollack Paneer, and paratha’s, so easy to pull out of freezer! -E

  2. FOODalogue: Meandering Meals and Travels
    November 17, 2008 / 12:57 pm

    Came to you via today’s Foodie Blogroll. This is a very nice recipe with a few twists in both the kebob and the slaw.

  3. Parker
    November 17, 2008 / 1:22 pm

    You have a beautiful blog. Really nice recipes and photos.

  4. Parker
    November 17, 2008 / 5:02 pm

    Thanks for the comments. Unortunately I cannot take credit for the banner, I found it off the internet. But perhaps I should try and do my own to make it more authentic. Thanks. Yours is pretty also.

  5. Abby
    November 17, 2008 / 10:59 pm

    That looks FABULOUS. I love anything with cabbage in it! And sausage! Yum.

  6. Fitri
    November 17, 2008 / 11:58 pm

    great blog ! i love to see your picture, nice, good job 🙂

  7. Chezus
    November 19, 2008 / 5:35 am

    Once again, you have out done yourself … the photos are fantastic, drool worthy! Very nice post – keep up the great job!

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