Chicken Sausage Kabobs with Street Corn Salad

Chicken Sausage Kabobs with Street Corn Salad

By Abby of @abby_thome

"This dish is so delicious. A taste of summer that is fresh and packed with so much flavor! al fresco Roasted Pepper & Asiago Chicken Sausage has a smoky base that pairs perfectly with my sweet n’ zesty street corn salad. I decided to add a few kickin’ tiny potatoes to the kabobs for an extra hearty punch to this salad! al fresco’s chicken sausage is already pre-cooked, so this dinner can be made in a flash! "

Chicken Sausage Kabobs with Street Corn Salad

Servings: 4
What you’ll need:

2 packages of Al fresco Roasted Pepper & Asiago Chicken Sausage

24 oz bag of Baby Dutch Yellow Potatoes

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp black pepper

2 Tbsp olive oil


Street Corn Salad Ingredients:

5 ears of corn, kernels cut off

3 roma tomatoes, seeded and diced

1 Tbsp jalapeno, minced

1/2 red onion, diced

1 cup cilantro, chopped

3/4 cup queso fresco cheese, crumbled

1 lime, zest and juiced

1/2 tsp garlic powder

1 Tbsp olive oil

Good pinch of salt and pepper

Arugula, as needed

Tajin Seasoning, to taste


Cilantro Avocado Lime Dressing:

2 avocados

1 cup Greek yogurt

Zest and juice of 2 limes

1 tsp garlic powder

1/2 cup cilantro

2 Tbsp olive oil

Good pinch of kosher salt + black pepper

  • First to make the kabobs you are going to boil the baby yellow potatoes for 10 minutes until they are fork tender.
  • Drain potatoes and place into a bowl.
  • Add spices and olive oil to the boiled potatoes and toss to coat potatoes in spice *keep the bowl of spice and oil after you assemble the kabobs*
  • Slice each Alfresco Chicken Sausage into 4 equal pieces.
  • Assemble the kabobs, alternating the chicken sausage and seasoned potato.
  • Time to grill! Whether you are grilling these outside on the grill, or inside on a griddle simply place kabobs over medium heat and allow potatoes to crisp up and sausage to warm through.
  • Using a grilling brush, utilize the left over spices and oil in the bowl from tossing the potatoes and brush kabobs while they cook - yum!
  • Preparation Instructions (Street Corn Salad): In a large bowl, toss together the corn, tomatoes, jalapeño, red onion, cilantro, queso fresco, lime zest and juice, olive oil, garlic powder salt and pepper.
  • Assemble the salad: You can make this on a larger scale utilizing a large salad bowl for a big gather or make individual salads. Start with a bed of arugula, top with the street corn salsa and add the delicious al fresco grilled chicken sausage and spiced potatoes.
  • Finish with my Cilantro Avocado Lime Dressing and a good shake of Tajin seasoning!