Chicken Sausage and Lime Kabobs
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Chicken Sausage and Lime Kabobs have quickly become one of my favorite go-to recipes for summer grilling. They showcase everything I love about chicken sausage—big, savory flavor with the bonus of being lighter and leaner than traditional sausage. Most chicken sausage links are fully cooked, which means faster prep, less time over the grill, and a guilt-free way to enjoy that satisfying sausage taste with around 50% less fat.
For today’s recipe, I’m putting chicken sausage front and center on colorful kabobs, paired with fresh veggies like bell peppers, onions, and sweet grape tomatoes. The entire skewer gets a bold flavor boost from a zesty honey-lime marinade, which brings just the right balance of sweet, tangy, and savory. The sausage brings a hint of spice and smokiness, while the fresh lime and honey make the whole dish pop—it’s a crave-worthy combo that screams summer.
I couldn’t get enough of these chicken sausage and lime kabobs! They’re bright, juicy, and come together with minimal fuss—just marinate, skewer, and grill. Whether you’re serving them up for a backyard barbecue or a quick weeknight dinner, this recipe is guaranteed to be a hit.
Ingredients for Chicken Sausage and Lime Kabobs
- RED BELL PEPPER
- GREEN BELL PEPPER
- ONION
- GRAPE TOMATOES (OR CHERRY TOMATOES)
- JOHNSONVILLE CHIPOTLE MONTEREY JACK CHEESE CHICKEN SAUSAGE
- HONEY
- LIME JUICE
- SOY SAUCE
Instructions for Chicken Sausage and Lime Kabobs
Start by adding the chopped bell peppers, onion, grape tomatoes, and sliced chicken sausage to a large gallon-size resealable plastic bag.
In a small mixing bowl, whisk together the honey, fresh lime juice, and soy sauce until well blended. Pour 1 cup of the marinade into the bag with the sausage and veggies, reserving the remaining marinade for basting during grilling. Seal the bag, gently toss to coat everything evenly, and refrigerate for 30 minutes—flipping the bag halfway through to ensure all the ingredients soak up that zesty-sweet flavor.
Once marinated, thread the sausage and vegetables onto metal or pre-soaked wooden skewers, alternating for a colorful presentation.
Preheat your outdoor grill to medium heat. Place the skewers on the grill and cook for about 10 minutes, turning frequently and brushing with the reserved honey-lime marinade, until everything is nicely browned and slightly caramelized.
Frequently Asked Questions
Can I use a different type of sausage?
Yes! While chicken sausage keeps things lighter, you can easily swap in turkey sausage, kielbasa, or even plant-based sausage. Just make sure it’s fully cooked before grilling.
Do I have to marinate the kabobs?
Marinating is optional but highly recommended—it infuses the sausage and veggies with sweet, tangy flavor. Even 30 minutes makes a big difference!
Can I prep these ahead of time?
Absolutely. You can marinate the ingredients and thread them onto skewers up to 24 hours in advance. Store them covered in the fridge until ready to grill.
What veggies work best on these kabobs?
Bell peppers, onions, and grape tomatoes hold up well on the grill, but you can also try zucchini, mushrooms, or fresh pineapple chunks for variety.
How do I know when the kabobs are done?
Since the sausage is pre-cooked, you’re mainly looking for grill marks and caramelization. The veggies should be tender and slightly charred—about 10 minutes over medium heat, turning often.
Can I bake these instead of grilling?
Yes! Bake in the oven at 425°F on a foil-lined baking sheet for 15–20 minutes, turning once and brushing with marinade halfway through.
FOR MORE RECIPES LIKE THIS, TRY:
- Brat Kabobs
- Sausage and Pineapple Skewers
- Grilled Ham and Pineapple Kabobs
- Rosemary Ranch Chicken Kabobs
Chicken Sausage and Lime Kabobs
Real Mom Kitchen
Ingredients
- ½ red bell peppers cut into 1-in. pieces
- ½ green bell peppers cut into 1-in. pieces
- 1 medium onion cut into wedges
- 1 cup grape tomatoes
- 12 oz pkg Johnsonville® Chipotle Monterey Jack Cheese Chicken Sausage, cut into 1-in. pieces
- ½ cup honey
- ½ cup lime juice
- ¼ cup soy sauce
Instructions
- Place the peppers, onion, tomatoes, and sausage in a gallon sized resealable plastic freezer bag.
- In a bowl, combine the honey, lime juice and soy sauce until combined. Add 1 cup honey-lime mixture to the bag with the sausage and veggies. Save the remaining honey-lime mixture for grilling. Seal bag and refrigerate for 30 minutes. Rotate halfway through/
- On metal or soaked wooden skewers, thread on sausage and vegetables alternately. You want a good mix on color.
- Grill for 10 minutes or until browned, turning frequently and basting with remaining honey-lime marinade.
Nutrition
Adapted from Johnsonville.
