Name: Sweet, Tangy, and Spicy Grilled Kabobs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 lb chicken thighs, boneless and skinless, cut into chunks 12 oz smoked sausage or kielbasa, sliced into rounds 1 zucchini, sliced into thick rounds 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 red onion, cut into wedges 1 cup pineapple chunks (optional); 0.5 cup barbecue sauce 2 tablespoons honey 1 tablespoon soy sauce 2 cloves garlic, minced; 0.25 teaspoon red chili flakes (or to taste) Skewers (wooden or metal)

When the grill is hot and the summer air is thick with anticipation, nothing satisfies like these Sweet, Tangy, and Spicy Grilled Kabobs. Packed with juicy chicken or sausage (or both), crisp vegetables, and a sticky glaze that caramelizes beautifully on the grill, this recipe is an explosion of flavor on a stick. Each bite hits that perfect balance of sweet, tangy, and just enough spice to keep things interesting.

These kabobs are incredibly versatile and easy to prep ahead of time, making them perfect for backyard cookouts, weeknight dinners, or even camping trips. The charred edges and saucy shine make them just as visually appealing as they are delicious. Whether you’re grilling over charcoal or using an indoor grill pan, this is one of those recipes you’ll come back to again and again.

What Kind of Protein and Veggies Work Best for Grilled Kabobs?

For protein, boneless skinless chicken thighs are a fantastic option because they stay juicy under high heat. Smoked sausage or kielbasa adds a flavorful punch, and you can even mix both for variety.

As for veggies, think color and texture. Bell peppers (red, yellow, and green), zucchini, mushrooms, red onion, and cherry tomatoes all grill beautifully and add natural sweetness to balance the glaze.

Ingredients for the Sweet, Tangy, and Spicy Grilled Kabobs

Chicken thighs – Tender and flavorful, chicken thighs hold up well on the grill and stay juicy even when charred.

Smoked sausage or kielbasa – Adds a smoky, savory element that pairs beautifully with sweet and spicy flavors.

Zucchini – Mild and juicy, zucchini adds color and soaks up the marinade.

Bell peppers – Use a mix of red, yellow, and green for a vibrant, crunchy bite.

Red onion – Adds a touch of sweetness and beautiful color once grilled.

Pineapple chunks (optional) – For a juicy pop of tropical sweetness that enhances the tangy notes.

Sweet and spicy glaze – A mixture of barbecue sauce, honey, soy sauce, garlic, and chili flakes brings the flavor explosion to life.

Wooden or metal skewers – If using wooden, soak them in water beforehand to prevent burning.

How To Make the Sweet, Tangy, and Spicy Grilled Kabobs

Step 1: Prep the Ingredients

Chop the chicken thighs and sausage into bite-sized pieces. Slice zucchini into thick rounds, bell peppers into chunks, and red onion into wedges. If you’re using pineapple, cut it into chunks roughly the same size as the other ingredients.

Step 2: Make the Glaze

In a bowl, whisk together 1/2 cup of barbecue sauce, 2 tablespoons of honey, 1 tablespoon of soy sauce, 2 minced garlic cloves, and a pinch of red chili flakes. Taste and adjust spice to your liking.

Step 3: Skewer Everything

Alternate threading the protein, veggies, and pineapple onto the skewers for a colorful presentation. Try to keep the spacing even so they cook uniformly.

Step 4: Glaze Before Grilling

Brush the kabobs with half of the glaze mixture before placing them on the grill. Reserve the rest for basting during grilling.

Step 5: Grill to Perfection

Preheat your grill to medium-high heat. Place the kabobs on the grates and cook for about 10–12 minutes, turning occasionally and brushing with the reserved glaze. They’re done when the chicken reaches an internal temp of 165°F and has nice grill marks.

Step 6: Rest and Serve

Let the kabobs rest for a few minutes after grilling so the juices settle. Serve hot with extra glaze on the side if desired.

How to Serve and Store Sweet, Tangy, and Spicy Grilled Kabobs

Serve these kabobs hot off the grill with sides like rice, garlic butter noodles, or a fresh summer salad. They’re also delicious wrapped in warm pita with a drizzle of yogurt sauce or tossed over a grain bowl with extra grilled veggies.

If you have leftovers, store the kabobs (removed from the skewers) in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet or microwave. You can also freeze the grilled meat and veggies for up to 2 months—just thaw and reheat when ready.

Frequently Asked Questions

Can I make these kabobs ahead of time?

Yes! You can prep the skewers a day in advance, cover, and refrigerate until you’re ready to grill. You can also make the glaze in advance.

What if I don’t have a grill?

You can use a grill pan or even roast the kabobs in the oven at 425°F for about 15–20 minutes. Just flip halfway and baste with the glaze.

Can I use other proteins?

Absolutely. Try shrimp (reduce grill time), steak, or tofu for a vegetarian option. Just adjust cooking times accordingly.

How spicy is the glaze?

It has a gentle kick, but you can tone it down by using less chili flakes or omit them entirely. Want more heat? Add sriracha or diced jalapeño.

What other veggies can I use?

Mushrooms, cherry tomatoes, and even small corn segments work great. Just keep the pieces uniform in size.

Can I grill these kabobs indoors?

Yes, use a stovetop grill pan or an electric countertop grill. Be sure to ventilate your kitchen well!

Want More Grilled Dinner Ideas?

If you’re loving these Sweet, Tangy, and Spicy Grilled Kabobs, check out these other bold and flavorful meals perfect for the grill or summer table:

Grilled Peach and Honey Mustard Dressing for a sweet-savory side that pairs beautifully with kabobs.
Louisiana Remoulade Sauce to drizzle over grilled meats or veggies.
Bold and Spicy Homemade Slap Ya Mama Seasoning for a custom seasoning blend with a kick.
Easy Thai Red Curry Dumpling Soup when you’re craving something cozy but still spicy.
Sweet Garlic Chicken in the Crockpot for another flavor-packed option that cooks low and slow.

📌 Save this recipe to your Pinterest board so you can come back to it when grilling season strikes!

And when you try it out, let me know how it turned out. Did you add extra pineapple? Go heavier on the spice? Maybe swap in shrimp or tofu?

I love hearing your variations—share in the comments or tag me in your photos! Let’s keep the summer flavor train rolling. You can find more daily recipe ideas on my Pinterest board here: Life with Jam on Pinterest

Sweet, Tangy, and Spicy Grilled Kabobs

Author: Jam Scott
Total Time: 32 minutes
Yield: 4 servings

Print Recipe

Description

These Sweet, Tangy, and Spicy Grilled Kabobs are a summer grilling essential. Juicy chicken thighs and smoky sausage are paired with vibrant vegetables and brushed with a sticky glaze that balances sweet, heat, and tang. Perfect for cookouts, weeknight grilling, or meal prep with leftovers that reheat beautifully.

Instructions

1. Chop the chicken thighs, sausage, and vegetables into similar-sized pieces. If using wooden skewers, soak them in water for 30 minutes.

2. In a small bowl, mix together the barbecue sauce, honey, soy sauce, minced garlic, and chili flakes to create your glaze.

3. Thread the chicken, sausage, veggies, and pineapple alternately onto skewers.

4. Brush the kabobs with half of the glaze mixture.

5. Preheat grill to medium-high heat. Grill the kabobs for 10–12 minutes, turning occasionally and basting with the remaining glaze until chicken is cooked through and grill marks appear.

6. Remove from grill and let rest 5 minutes. Serve hot with extra glaze if desired.