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Grilled Chicken
and Sausage Kebobs

Pair With Mark West California Pinot Noir
Grilled Chicken with Veggie Kabob recipe from Mark West Wines
  • Prep Time
    30 minutes

  • Marinating Time
    1–2 Hours

  • Cooking Time
    15–20 Minutes

  • Serves

  • Difficulty


For marinade:

¼ Cup Worcestershire sauce

¼ Cup Olive Oil

2 Cloves Garlic, minced

½ Teaspoon Pepper

For kebobs:

2 lbs. Boneless Chicken Breast, cubed

1½ lbs. Italian Sausage, cut into 1" slices

2 medium Bell Peppers, cut into 1" pieces

1 medium Zucchini, cut into 1" slices

1 pack Mushrooms, washed and dried

8 Wooden Skewers


    To marinate:

  1. In a large bowl, mix together ingredients for marinade. Add chicken to bowl, and toss until coated. Place bowl in refrigerator and marinate for 1-2 hours. Add peppers, zucchini, and mushrooms to bowl, toss until coated. Return to refrigerator and allow ingredients to marinate for another hour.
  2. To grill:

  3. Soak skewers in water for about 30 minutes to prevent burning. When you are ready to cook, spray grill with non-stick grilling spray and preheat to medium-high heat. Thread marinated chicken, vegetables, and sliced Italian sausage onto skewers, leaving a small space between each piece. Place kebobs on grill. Cook for about 15-20 minutes or until chicken and sausage are cooked through, turning occasionally. Place on platter and serve hot.

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