Ingredients
6
new potatoes, each cut into 4 wedges
1
pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2
pound fully cooked smoked sausage, cut into 1/2-inch slices
1
medium green bell pepper, cut into 1-inch pieces
1/2
cup chili sauce
1
tablespoon honey
1/2
teaspoon dried thyme leaves
1/2
teaspoon garlic pepper
Preparation
Heat coals or gas grill for direct heat. Place potato wedges in microwavable dish. Add 2 tablespoons water. Cover and microwave on High about 4 minutes, stirring once, just until potatoes begin to soften; drain.
Thread potatoes, chicken, sausage and bell pepper alternately on each of six 12-inch metal skewers. Mix remaining ingredients.
Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning kabobs 2 or 3 times and brushing with chili sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink.
