Creole Chicken Kabobs

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

By Pillsbury Kitchens

May 5, 2010

Sauce

tablespoon oil

1/2

cup chopped onion

1/2

cup chopped celery

cloves garlic, minced

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)

tablespoons chopped fresh parsley

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

medium green bell pepper, cut into 18 pieces

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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.