Creole Chicken Kabobs

Name: Creole Chicken Kabobs
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Creole
Ingredients: 1 tablespoon oil; 1/2 cup chopped onion; 1/2 cup chopped celery; 2 cloves garlic, minced; 2 cups Muir Glen™ organic diced tomatoes, undrained (from 28-oz can); 1/2 cup chili sauce; 1/4 teaspoon dried thyme leaves; 1/8 teaspoon ground red pepper (cayenne); 2 tablespoons chopped fresh parsley; 1 lb boneless skinless chicken breasts, cut into 1- to 1 1/2-inch pieces; 1/2 teaspoon garlic-pepper blend; 1/2 lb cooked kielbasa or Polish sausage, cut into 12 pieces; 1 medium green bell pepper, cut into 18 pieces

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Prep 40 min
Total 40 min
Ingredients 13
Servings 6

Dip chicken-sausage kabobs in a kickin' Creole sauce.

By Pillsbury Kitchens

Updated May 5, 2010

Ingredients

Sauce

1 tablespoon oil
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
2 cups Muir Glen™ organic diced tomatoes, undrained (from 28-oz can)
1/2 cup chili sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh parsley

Kabobs

1 lb boneless skinless chicken breasts, cut into 1- to 1 1/2-inch pieces
1/2 teaspoon garlic-pepper blend
1/2 lb cooked kielbasa or Polish sausage, cut into 12 pieces
1 medium green bell pepper, cut into 18 pieces

Steps

1

In 8-inch skillet, heat oil over medium-high heat. Add onion, celery and garlic; cook and stir 2 to 3 minutes. Add tomatoes, chili sauce, thyme and ground red pepper; mix well. Reduce heat to medium-low; simmer while preparing kabobs, stirring occasionally.
2

Meanwhile, heat grill. Sprinkle chicken with garlic-pepper blend. Alternately thread chicken, sausage and bell pepper onto 6 (12- to 14-inch) metal skewers.
3

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until chicken is no longer pink in center, turning frequently.
4

Stir parsley into sauce. Serve warm sauce with kabobs. If desired, serve kabobs with hot cooked rice.