How to Cook Italian Sausage – Stove top, Oven or Grill!

For hearty flavor and pure comfort, nothing beats scrumptious Italian sausage. I’ll show you how to cook Italian sausage on the stovetop, in the oven or on the grill so it’s crispy brown and juicy every time.

Italian sausage fits into so many fabulous recipes, such as sausage and peppers, sausage and pasta, or sausage hoagies with mounds of caramelized onion. Minestrone soup with Italian sausage cut into rounds is practically a feast all on its own. And it’s all made possible by proper preparation of the sausage.

A plate of Italian sausage with fresh herbs.

What is Italian Sausage?

Italian sausage is made from seasoned ground pork stuffed into casing shells to produce links about 6 inches long. Typically it’s made with fennel seed and red pepper flakes. That combination gives Italian sausage its distinctive flavor and character.

How to Cook Italian Sausage

Unlike smoked sausage, Italian sausage needs to be cooked to 160°F as it is a raw ground pork product.

Cooking sausage too high, too fast and unevenly can cause links to be too dark on the outside and still raw at the center or the skins to split and disintegrate.

Gradually bringing them up to heat, and turned for even browning will allow for perfect sausages. To avoid them curling you can skewer them lengthwise or place in a barbecue clamp.

Do You Need to Pierce the Skin?

No, please don’t! This is common tip appears on many recipes but it’s not ideal.

Unfortunately, this will cause all those lovely juices to escape as well, sort of defeating the whole purpose of encasing meat in an impermeable membrane to hold the juices in.

Italian sausage in a pan with water and being browned.

Note: Cooking times will vary based on thickness of the sausages.

Stovetop

  1. Place links in a skillet in water.
  2. Bring slowly to a simmer, cover and cook for 10 -12 minutes, covered
  3. Uncover, allow water to evaporate and continue cooking, turning frequently until browned.

Oven

  1. Place links on foil-lined baking sheet.
  2. Place in cold oven and turn heat to 350°F
  3. Cook for 25-35 minutes or until internal temperature registers 160°F.

Grill

  1. Place on a 375°F grill and close the lid.
  2. Turn every until uniformly browned about 15 to 20 minutes or until the pork reaches 160°F.

More Delicious Sausage Recipes

How to Cook Italian Sausage

This recipe will show you How to Cook Italian Sausage. Whether cooked on the stove top, oven or grill, these sausage links will turn out perfect every time!

  • 4 Italian Sausage Links (or as many as desired)
  • water
  1. Place sausage in a large skillet.
  2. Add water to 1/2″ depth. Bring to a simmer and cover.
  3. Simmer for 12 minutes. Remove lid and continue to simmer until water evaporates turning sausages occasionally to brown.

Oven

  1. Place links on foil-lined baking sheet. Place in cold oven and turn heat to 350°F.

  2. Cook for 25-35 minutes or until internal temperature registers 160°F.

     

To Grill

  1. Place on a 375°F grill. Close the lid.
  2. Turn every until uniformly browned about 15 to 20 minutes or until the pork reaches 160°F.

 

Italian Sausages served on a white plate, one is sliced up.
Italian Sausages served on a white plate, one is sliced up.
Top photo - Italian Sausages served on a white plate. Bottom photo - sausages being being in a frying pan, with water added.

Delicious Hot Dog Chili Sauce

Hot Dog Chili is the perfect way to make top dogs! A zesty beanless chili in about 15 minutes, this recipe has ground beef, tomato sauce, and seasonings for the perfect topper!

It is a one-size-fits-all condiment for hot dogs, brats, and even hamburgers. You could even try it on omelets and grilled cheese sandwiches!

Close up of hot dogs with chili sauce, topped with chopped pickles and shredded cheese.

What is Hot Dog Chili Sauce?

This Southern sauce is a staple at diners, drive-in’s and homes from Louisiana to Texas and once you try it, you’ll want to keep a stash of it in your fridge for everything!

It’s the all-purpose condiment that replaces ketchup, mustard, relish, and onions! A total one-step and you’re done condiment that is fresh, tangy, and totally versatile!

Unlike a traditional ground beef chili recipe, this one skips the beans. Fresh beef, tomato sauce, and some seasonings, and you’ve got a tasty sauce that you can customize. Make it spicy or sweet as you please!

Two images showing the chili dog sauce before and after being mixed together in the saucepan.

To Make Hot Dog Chili

This Hot Dog Chili Sauce is so delicious and so easy to make. With just two steps you can have this simmering away in no time!

  1. Cook ground beef and onions (per recipe below).
  2. Mix all ingredients together and simmer until it reaches your preferred thickness.

Spoon over hot dogs and serve with a side of french fries for a ‘ballpark’ meal everyone will love!

Overview of hot dog chili sauce in a saucepan.

Other Delicious Chili Dog Toppings

Hot dogs are the perfect grab-and-go vehicle for whatever you want! Here is a list of my favorites!

  • Veggies: diced or fried onions, sundried tomatoes, jalapenos, or pepperoncini.
  • Cheese: shredded cheddar cheese, mozzarella, or spicy habanero!
  • Sauces: pickle relish, sour cream, salsa, or hot sauce.
  • Other: black olives, black beans, or bacon bits.

Hot dogs with chili dog sauce, topped with chopped pickles and shredded cheese.

How Long Will It Last?

Hot dog chili sauce won’t last long when you see all the great things it can be used for! Till then, store in a glass jar with a tight-fitting lid or Tupperware in the fridge.

It will keep about 3-4 days but if you have extras you can and freeze it for a few months!

More Chili Favorites

Hot Dog Chili

Adjust the seasonings to reach your desired spice level.

  • 1 pound lean ground beef (80/20)
  • 1 medium sweet onion (diced)
  • 1 can tomato sauce ((8 ounce))
  • 1 tablespoon yellow mustard
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • ½ cup beef stock or broth
  1. In a 12-inch skillet brown ground beef and onions over medium-high heat until no pink remains. Drain any fat.

  2. Stir in remaining ingredients and simmer for 15 minutes or until the stock has cooked down and the chili sauce reaches your desired consistency.
  3. Spoon over cooked hot dogs and enjoy!

Close up of a hot dog with chili sauce, topped with pickles and cheese.
Close up of hot dogs with chili sauce, topped with chopped pickles and shredded cheese.
Top image - close up of hot dogs with chili sauce, topped with pickles & cheese. Bottom image - hot dog chili sauce in a saucepan.

Sriracha Grilled Shrimp (Appetizer or Meal)

Sriracha Grilled Shrimp is one of our favorite spicy summer recipes. Tender shrimp is marinated in a flavorful sriracha & garlic marinade and grilled to juicy perfection. 

This summer seafood favorite is perfect as an appetizer, snack or great tucked into shrimp tacos!

Sriracha Grilled Shrimp on a plate with lemons and parsley

This post is sponsored by Mirum, all opinions expressed are my own.

Summer Grilling

Summer is my favorite time of year for making great food on the grill (like Grilled Steak Fajitas). Grilling is easy, delicious and means we don’t have to heat up the house with the oven!

Unfortunately, along with grilling sometimes comes heartburn. In fact, Omeprazole ODT commissioned the “Prevent the Summer Burn” survey of 1,029 American heartburn sufferers and found that 42 percent categorize summer as the worst time for heartburn and more than half of sufferers claim that outdoor barbecues worsens their heartburn. This shouldn’t stop us from eating our favorites!

Always talk to your doctor or a licensed professional before taking a new medication.

If you’re a frequent heartburn sufferer, being proactive and taking Omeprazole Orally Disintegrating Tablets (also referred to as ODT) helps keep heartburn at bay. ODT can provide affordable relief to those of us that suffer from heartburn two or more days/week, and you can grab it at Walmart (or other retailers) while you’re grabbing your groceries! Find Omeprazole ODT at a retailer near you. If you’re like me, it’s not always easy to remember to take medication on time. Having tablets that can easily dissolve on the tongue means I can keep a stash in my purse and discreetly take them any time and any place (without water). Perfect for someone like me who is on the go all of the time!

Relief can come in as little as 24 hours but it can take up to 1-4 days for full effect and is not for immediate relief). They’re so convenient, simply place the strawberry-flavored tablet on your tongue and let it dissolve (they’re the same small size shown on the box). Being able to take heartburn medication easily and discreetly makes summers easier and definitely more enjoyable… and allows me to enjoy my favorite summer foods like these Sriracha Grilled Shrimp!

Use Omeprazole ODT as directed for 14 days to treat frequent heartburn. Do not take it for more than 14 days or more frequently than every 4 months unless directed by a doctor.

Raw shrimp with a grilled shrimp marinade ready to be mixed

Sriracha Marinade

This marinade is easy to make and it’s a little bit sweet and a little bit spicy!

I start with frozen shrimp (of course fresh works if you have it available in your area) and defrost in the fridge or under really cold water. Peeled & deveined shrimp is easy to make and easy to eat plus it’s better to enjoy the flavor of the marinade.

Marinate the shrimp for 30-60 minutes.

Spicy sriracha shrimp marinating in a bowl and ready to grill

How To Grill Shrimp

The key to keeping shrimp juicy and tender when grilling is to be sure you don’t  overcook it.

To Make Spicy Grilled Shrimp Skewers:

  1. Soak bamboo skewers in water for at least 30 minutes. This will help keep the shrimp from sticking to them, and prevent the wood from burning when it hits the grill.
  2. Marinate the shrimp in all of the ingredients for 30 minutes. Shrimp doesn’t need to marinate long, as it is a light seafood.
  3. Thread the shrimp on the skewers, and grill for 6-8 minutes. Serve and enjoy!

Sriracha Grilled Shrimp on skewers on a plate

What To Serve With Grilled Shrimp

Grilled shrimp is perfect with other summer favorites. I love enjoying them with creamy cucumber salad, mojitos, any summer salad – really. They’re perfect in tacos, and as a topper for just about any pasta dish – mainly scampi.

Spicy food is my favorite (you’ll find me adding jalapenos to just about everything I can), but heartburn is always a risk with my favorites. It doesn’t have to stop you from enjoying recipes like this one!

A bowl of sriracha grilled shrimp ready to serve with lemons

More Recipes You’ll Love

Sriracha Grilled Shrimp

This grilled sriracha shrimp is one of our favorite spicy summer recipes! 

  • 1 lb medium shrimp (peeled and deveined)
  • 1/4 cup butter (melted and cooled)
  • 2 tablespoons olive oil
  • 1 teaspoon parsley
  • 3 cloves garlic (minced)
  • 1 teaspoon honey
  • 1 tablespoon lemon zest
  • 3 tablespoons sriracha
  • cilantro for garnish
  1. Soak bamboo skewers in water for at least 30 minutes.
  2. Combine all ingredients in a large bowl and toss well. Marinate 30 minutes.
  3. Thread shrimp on skewers. Preheat grill to medium high heat.
  4. Grill shrimp 6-8 minutes or until cooked through.

Taking Omeprazole ODT is simple: 1 dose every 24 hours for 14 days.  Do not take Omeprazole Orally Disintegrating Tablets for more than 14 days and do not take it more often than every four months unless directed to do so by your Physician.

I am excited to have partnered with Mirum to bring you this belly-warming recipe.  While I was compensated for this post, all thoughts and opinions are my own.  Working with great brands I love allows me to keep bringing you the great recipes you love!
We love making this sriracha grilled shrimp with honey recipe for salads or shrimp tacos. It's a delicious grilled shrimp recipe that everyone loves! #spendwithpennies #srirachagrilledshrimp #grilledshrimp #srirachashrimp #sriracha #shrimp #grilled
We love making this sriracha grilled shrimp with honey recipe for salads or shrimp tacos. It's a delicious grilled shrimp recipe that everyone loves! #spendwithpennies #srirachagrilledshrimp #grilledshrimp #srirachashrimp #sriracha #shrimp #grilled

Fresh Corn Salad

summer corn salad with tomatoes and cucumbers

Corn Salad is one of our favorite easy sides!  This easy Corn Salad features sweet fresh corn off the cob, crisp cucumbers and ripe juicy garden tomatoes all combined in a light and easy vinaigrette.

It’s great to enjoy fresh summer produce in recipes like Summer Pasta Salad or Garden Fresh Bruschetta!

Summer corn salad with tomatoes and cucumbers in a bowl.

A Summer Favorite

Corn Salad is such a great summer salad; it’s easy to make and tastes incredibly fresh without a lot of ingredients or fuss (and no cooking required)!

Summer is the best time of year to serve up fresh salads and vegetables from the garden. While I have a very small garden, I also stop by the farmer’s markets to enjoy their harvests.

I don’t grow a ton of varieties of veggies in my itty bitty garden space; usually carrots, zucchini (for the best ever Easy Baked Zucchini), radishes, and green onions (and this year I have some beets). While my garden is small,  I always grow cherry tomatoes and regular tomatoes and loads of fresh herbs.

Single serving of corn salad in a wooden bowl.

How to Make Corn Salad

CORN: This Corn Salad recipe starts with a base of delicious sweet corn (of course), if you have time it’s worth making grilled corn to use in this recipe it before you cut it off the cob.

DRESSING: I then add in some fresh veggies and toss it all with a simple homemade vinaigrette (and once in a while I add in a sprinkle of crumbled feta or blue cheese).

While I don’t eat a ton of salt, corn is one of those things that pretty much screams for a sprinkling of coarse salt so be generous when adding salt to this recipe!

VEGGIES: Keep in mind that the measurements of the vegetables in this summer corn salad don’t have to be exact, if you have extra tomatoes or just happen to love them, add extra…  a little short on cucumbers, this will turn out delicious!

fresh corn salad with onion, cucumber and tomatoes

More Summer Salads You’ll Love

Easy Corn Salad

Sweet summer corn, crisp cucumbers and ripe juicy garden tomatoes all combined in a light and easy vinaigrette.

  • 3 cups corn kernels (about 4 cobs of corn)
  • 1 cup cherry tomatoes (quartered)
  • 1 cup diced cucumbers
  • 1/4 cup diced red onion
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider vinegar or rice vinegar
  • a generous sprinkle of course salt
  • pepper to taste
  • 1 tablespoon fresh parsley
  • fresh basil or dill (optional)
  1. Either boil or grill corn. Once cooked, remove kernels from corn.
  2. Combine all ingredients in a large bowl and gently toss.
  3. Season with salt & pepper to taste.

If time allows, grill your corn for maximum flavor.

Preheat grill to medium high heat. Remove silk and husk from corn.  Brush with olive oil and generously season.  Grill 2-3 minutes per side or until slightly charred. Cool before using.

 

More Corn Recipes You’ll Love

Mexican Corn Dip

Mexican corn dip with tortilla chip

Crock Pot Corn on the Cobhalf of a Corn on the Cob with melted butter

Ham and Corn Chowder

Ham and Corn Chowder in white bowls

Summer Corn Salad features fresh corn on the cob, juicy garden tomatoes and crisp cucumbers in a simple dressing! This recipe is delicious and quick!
Summer Corn Salad features fresh corn on the cob, juicy garden tomatoes and crisp cucumbers in a simple dressing! This recipe is delicious and quick!
Summer Corn Salad features fresh corn on the cob, juicy garden tomatoes and crisp cucumbers in a simple dressing! This recipe is delicious and quick!
Summer Corn Salad features fresh corn on the cob, juicy garden tomatoes and crisp cucumbers in a simple dressing! This recipe is delicious and quick!

Brown Sugar Grilled Peaches

Brown Sugar Grilled Peaches, are the perfect summer dessert… fresh, juicy and sweet! Peaches are brushed with butter, brown sugar and cinnamon, grilled until tender and topped with ice cream before serving! 

This time of year peaches are bursting with flavor; perfect for everything from peach pie to peach cobbler. If you’re in the mood for quick and easy, this is the perfect choice!

Grilled peaches in a wooden bowl.

The Best Tips for Grilling Peaches

Start with firm, but ripe peaches. Make sure they are clean and dry. Remove the pit by running a knife around the peach and twisting it to pull apart. To get the peach pit out, simply use a spoon or just pull it out. If it’s stuck, use a paring knife to carefully cut around it and pop it out.

The trick here is to grill the peaches where the heat is indirect in order to gently caramelize the brown sugar to the peach without burning it.

Two images showing peaches being brushed with butter and brown sugar before being grilled and cooling on a tray after being grilled.

What to Use Grilled Peaches For

Grilled Peaches stand on their own with their sweet, buttery, brown-sugary taste. They make a fancy side dish next to grilled steaks or pork chops and they also make a great dessert, either alone, or drizzled with caramel sauce or even with a scoop of vanilla ice cream popped right in the center and then garnished with shaved chocolate and a sprig of mint! So pretty and so tasty!

Try making a grilled peach salad (similar to a strawberry spinach salad). Simply grill peaches without the sugar, cool slightly and chop them.  Toss with fresh spinach, some crisp pancetta, a sprinkle of crumbled feta. Drizzle with a bright vinaigrette and you have a summer-y salad that will impress your guests!

Grilled peaches on a bowl.

How to Grill Peaches

Grilled peaches are an easy dessert that you can have on the table in under ten minutes!

  1. Preheat grill to medium-high or find the medium heat spot on the grill.
  2. Brush the cut side of each peach half (with the pit removed) with the brown sugar mixture in the recipe below.
  3. Grill peaches with the cut side up about 3 minutes, then cut side down between 3-5 minutes until the peaches are tender and the sugar is caramelized.

Serve warm with ice cream or other toppings!

Close up of a grilled peach topped with ice cream.

Other Delicious Additions

Chopped and toasted pecans or walnuts or even a sprinkle of granola will give your grilled peaches a little bit of a crunch.

Whipped cream or even vanilla yogurt makes a sweet and creamy sauce as it melts over grilled peaches. Put them in a bowl with a sprinkle of cinnamon or nutmeg over the top!

Just Peachy Recipes

Brown Sugar Grilled Peaches

Grilled Peaches, nothing says summer like this fresh, juicy, sweet dessert! They are grilled with butter, brown sugar and cinnamon mixture, then topped with ice cream before serving! 

  • 3 large peaches (halved and pitted)
  • 2 tablespoons butter (melted)
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon (or to taste)
  • ice cream for serving (optional)
  1. Preheat grill to medium-high.

  2. Brush cut side of peaches with butter and sprinkle with brown sugar. Rub the brown sugar into the butter so it sticks. Sprinkle with cinnamon.

  3. Place peaches cut up and grill 3 minutes. Flip over and grill and cook 3-5 minutes or until browned and tender.
  4. Serve warm with ice cream.

Nutritional Information does not include ice cream.

Grilled Peaches in a wooden bowl.
Grilled peaches in a wooden bowl.
Top image - grilled peaches in a wooden bowl. Bottom image - peaches brushed before being grilled.

The Perfect Garlic Grilled Shrimp

Garlic Grilled Shrimp is a perfect summer staple on the grill; especially on skewers! Just a simple soak in this tangy marinade and it stands alone as a kabob or delicious tucked into a zesty shrimp taco!

This is one of those ‘go-to recipes’ that make summertime livin’ so easy! Serve as a main dish or even as a snack for guests to eat alongside mojitos on the deck!

Close up of garlic grilled shrimp on a white tray.

Grilled Shrimp Marinade

A marinade is meant to tenderize meat and infuse it with flavorful herbs and spices. This shrimp marinade is infused with garlic, lemon, and other fresh herbs and spice to create a deliciously tangy flavor!

Because shrimp is so tender, marinating and cooking takes mere minutes compared to other proteins so it’s important not to over-marinate or overcook!

Shrimp in a clear bowl with marinade ingredients in a bowl to the side.

How to Grill Garlic Grilled Shrimp

If preparing the marinade ahead of time, don’t toss in the shrimp until 20 minutes before ready to cook to ensure they are not over-marinated (making them mushy)!

  1. Combine everything in a bowl and marinate 20 minutes.
  2. Preheat the grill to medium heat.
  3. Thread the shrimp on the skewers and grill 2 to 3 minutes each side. Remove from skewers and place in a serving bowl.

Drizzle with garlic butter and a squirt of juice from a fresh lemon wedge!

Should I Soak the Skewers?

If the skewers you are using are made from wood then you’ll want to soak them so they don’t catch fire from the grill (or oven, or broiler) before the meat is finished cooking.

It doesn’t take long to soak a skewer. Fully immersing wooden skewers (of any length) while the shrimp marinates will do the trick!

Shrimp skewers being brushed with a tangy marinade.

Don’t Grill Your Shrimp Too Long

Shrimp is a popular protein all year because not only does it have a mild flavor that fits into many different cuisines (Italian, Thai, Japanese, American), but it takes mere minutes to cook! Just until the meat is no longer translucent and barely firm to the bite is as far as you need to go.

Overcooking shrimp will result in a rubbery result (insert tears of sadness here)! Be sure to remove shrimp from whatever heat source you’re cooking on just as soon as it is pink!

Shrimp skewers on a baking tray.

What to Serve With Shrimp

Garlic grilled shrimp pairs perfectly in a taco with shredded lettuce, and a tangy pico de gallo. Try grilled shrimp over a bed of lettuce with sliced red onions and a tangy vinaigrette for a delicious salad!

Shrimp Recipes You’ll Love

Garlic Grilled Shrimp

Garlic Grilled Shrimp is the perfect summer staple on the grill! Especially on skewers! Just a soak in this tangy marinade and serve with garlic butter.

  • 4 cloves garlic (minced)
  • 1/3 cup olive oil (melted)
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh basil (chopped)
  • 2 teaspoons lemon juice
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lb shrimp (peeled and deveined)

Garlic Butter

  • 1 clove garlic (minced)
  • 1/4 cup butter (melted)
  • 1 teaspoon parsley (chopped)
  • lemon wedges for serving (optional)
  1. Combine all ingredients in a bowl and whisk. Allow shrimp to marinate at least 20 minutes.
  2. Preheat grill to medium heat.
  3. Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl.
  4. Drizzle with garlic butter and serve warm with lemon wedges if desired.

top image - Grilled Shrimp on a white plate, bottom image - shrimp on a skewer brushed with marinade.
Grilled Shrimp on a white plate
Grilled Shrimp on a white plate

Marinated Vegetable Kabobs – grilled to perfection!

Marinated Vegetable Kabobs are delicious, and a great way to prepare vegetables. Veggie shish kabobs make any barbecue feel a little bit more like a celebration. Especially when marinated in a citrusy sauce giving the veggies just the right amount of flavor and zing!

Delight your dinner guests by serving grilled vegetable kabobs with grilled chicken or grilled pork chops. Try adding a delicious side of Caesar pasta salad for a meal they won’t soon forget!

Grilled Vegetable Kabobs on wood skewers on a tray

Best Veggies to Grill

Most vegetables, aside from leafy greens, can be skewered and served as vegetable kabobs. We find these ones hold their shape best and do well on the grill!

  • Tender: zucchini, yellow squash, mushrooms, eggplant
  • Flavor Packed: Quartered red onions, whole shallots, tomatoes
  • Crunchy: bell peppers, whole baby potatoes or carrot chunks (par-boiled)

Veggies marinating in a white casserole dish.

How to Make Kabobs

Making kabobs is rather simple, just pick your veggies, marinade them, and thread on a skewer.

Roll up those sleeves and start with a little prep work:

  1. Whisk together all the ingredients for the marinade.
  2. Slice vegetables into chunks, roughly the same size at the slices. Keep mushrooms, tomatoes and baby potatoes whole and unpeeled.
  3. If using, parboil potatoes and carrots until just soft enough for a fork to penetrate, then cool.
  4. Combine all the vegetables with the marinade and set aside for at least an hour, stirring to recoat the vegetables several times.

Two images showing marinade before and after being poured onto veggies.

Now for the easypart:

  1. While the vegetables are marinating, soak wooden skewers in water.
  2. When ready to grill, alternate veggies on skewers and grill on medium heat until softened and slightly charred.

The prettiest veggie skewers combine a variety of colors and flavors on one stick. The trick is to get everything on a single skewer to cook at a similar rate. You can overcome this problem by putting similar items on the same stick or remaining vigilant and ready to shift the kabobs around!

It will help if everything is brought to room temperature or even heated slightly before skewering.

Herb marinated veggie skewers stacked on a tray.

How Long to Soak Skewers

If using metal skewers don’t need to worry about this step. Wooden or bamboo skewers do need to be soaked for a minimum of 30 minutes, or even overnight to prevent them from burning up and the kabobs getting lost to the flames.

More Grilled Veggie Side Dishes

Marinated Grilled Vegetables Kabobs

Tender grilled veggies in an easy and flavorful marinade.

  • 8 cups vegetables (including onions, mushrooms, peppers, zucchini, potatoes*, cauliflower*, cherry tomatoes)

Marinade

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic (minced)
  • 1 teaspoon basil, parsley & oregano (each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. If using wooden skewers, soak them in water for at least 30 minutes.

  2. Wash and chop all veggies into bite sized pieces.

  3. Combine all marinade ingredients in a large Ziplock bag. Add in veggies and allow to marinate 4 hours or as long as overnight, turning occasionally. (If you are pressed for time, you can just toss and let sit 15 minutes but longer is better).

  4. Thread the veggies onto skewers.

  5. Preheat grill to medium and grill skewers 10 minutes or until done.

*NOTE: If using veggies that take longer to cook such as potatoes or cauliflower, you can partially cook them and then cool them prior to marinating.

Grilled Veggie Skewers on a baking tray.
Grilled Veggie Skewers on a baking tray.
Top image - grilled veggie skewers on a baking tray. Bottom image - close up of uncooked veggie skewers.

Mexican Corn Salad (creamy and spicy!)

Mexican Corn Salad is a must-try side dishes now that grilling season is in full swing. Freshness and richness join forces in this delightful combination of fresh corn on the cob, crumbled cheese, and a creamy dressing.

This Mexican corn salad recipe takes its inspiration from elote, an ear of cheesy and spicy grilled corn on the cob in Mexican street food.

A bowl full of Mexican Corn Salad garnished with sliced jalapeños.

What is Corn Salad?

Mexican street corn salad is made with char-roasted corn as the foundation. Other ingredients include cotija cheese, olive oil, cherry tomatoes, and diced red onion and jalapenos.

Dressing for Corn Salad

Corn salad dressing is spiced with cumin, fresh chopped cilantro, and ancho chili powder (you can use whatever chili powder you have on hand). Smoked paprika is also a nice spice to toss in if you have it in your cupboard.

You have lots of options for other additions or substitutions in grilled Mexican corn salad.

  • Toppings: Add some diced fresh poblano peppers, black beans or roasted red peppers to the salad.
  • Cheese: A salted, aged crumbling cheese, is ideal, but Cotija might be hard to find, feta or queso fresco can be used instead.

Creamy Mexican corn salad dressing being whisked in a bowl.

How to Make Corn Salad

This recipe is quick and simple to put together. Even quicker when using leftover grilled corn from last nights barbecue! If you don’t have any leftover corn, start by char grilling corn on the cob. Toss some jalapeño cheddar burgers on as well!

  1. Pull back the husk on each ear, but leave attached, and rub off the silk.
  2. Using the husk as a handle, place whole cobs on the grill, turning every couple of minutes for about 10 minutes.
  3. When about a third of the kernels are partially charred, remove and use a sharp knife to slice them off the cob.

Assembly

  1. Combine dressing ingredients.
  2. Combine the charred corn kernels (reserve a little for garnish) with remaining ingredients in a large bowl.
  3. Toss with dressing and refrigerate.

Cold Mexican corn salad should be served chilled, keep in the refrigerator for at least an hour to allow flavors to blend. It will keep for several days in the refrigerator but does not do well in the freezer.

 

A bowl full of Mexican Corn Salad ingredients.

Do You Have to Cook Frozen Corn for a Salad?

If you don’t have fresh corn on the cob, you can use frozen corn or microwave corn on the cob to make an easy Mexican corn salad. Frozen corn, like all freezer veggies, has been blanched in advance, so typically only requires thawing for use in a salad.

You could give it both of these a char treatment if you want by placing kernels on a parchment-lined cookie sheet and placing under the broiler for a minute or until the edges start to get some color.

Serve it alongside grilled BBQ chicken and an ice cold mango margarita for a tasty summer meal!

More Tasty Mexican Inspired Dishes

Mexican Corn Salad

This Mexican Street Corn Salad is made with chargrilled corn, Cojita cheese, and creamy mayonnaise and sour cream dressing!

  • 3 corn on the cob
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (diced)
  • 2 tablespoons jalapeno (finely diced)
  • 1/3 cup cotija cheese (or feta, crumbled)
  • lime wedges for serving

Dressing

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon cumin
  • 1 tablespoon cilantro (chopped)
  1. Combine all dressing ingredients and set aside.

  2. Preheat grill to medium high. Brush corn cobs with olive oil and grill 7-10 minutes, turning occasionally until lightly charred. Cool completely.

  3. Cut corn kernels off the cob and place in a bowl.
  4. Add remaining ingredients except lime and toss. Add dressing and toss to combine.
  5. Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.

Creamy Corn Salad served Mexican style in a large white bowl
Creamy Corn Salad served Mexican style in a large white bowl
Creamy Corn Salad served Mexican style in a large white bowl

Grilled Chicken Kabobs with Vegetables

Grilled Chicken Kabobs with Vegetables uses minimal ingredients and is great for grilling season. The chicken, in a garlic and lemon ranch marinade, is so tender and flavorful and goes so well with the peppers and onion.

To round out this delicious meal, serve with grilled corn on the cob and your favorite  pasta salad recipe! Ranch lovers won’t be able to get enough of this flavor-packed meal!

Grilled chicken kabobs with vegetables on skewers on a plate.

Grilled Chicken Skewers

When I think of grilling season, the first thing that comes to mind is chicken kabobs because they’re so easy to throw together.

Chicken and vegetables marinated in ranch dressing, lemon and garlic mixture, become so juicy and are fall-apart tender.

What is a Kabob? 

A kabob is pieces of meat with or without vegetables seasoned or marinated and grilled on a skewer (metal or wood) (or even with fruit like Hawaiian Chicken Kabobs).

Kabobs are super versatile and can be made with any meat, such as Asian Beef Skewers and even with all veggies, like Grilled Brussels Sprouts and Vegetables.

Close up of chicken kabobs and vegetable skewers on a plate with greens.

Tips for Making Grilled Chicken Kabobs

  • If using wooden skewers, soak them for at least 10 minutes in water to prevent them from burning.
  • Cut the chicken and peppers in uniform sizes so the meat cooks evenly.
  • When coating the chicken and vegetables, coat generously so all the pieces are in the chicken kabob marinade.
  • Grill chicken over medium heat. The heat will give the chicken a nice sear and cook thoroughly inside as well.
  • Don’t OVERCOOK the chicken.

How Long to Grill Chicken Kabobs: We typically cook them from 12-15 minutes, or until a meat thermometer inserted into the largest part of the chicken reads 165°F.

Chicken pieces with vegetables in garlic Ranch marinade on skewers ready for grilling.

What Vegetables Can I Use for Chicken Kabobs?

In this chicken kabob recipe, we used green and red pepper with red onion. However, you can use your favorite vegetables or a mixture of them. Here are some variations you can use:

  • Zucchini
  • Mushrooms
  • Red pepper, green pepper or orange pepper
  • Red onion or sweet onion

Chicken on skewers with vegetables on a platter.

Our Fave Summer Grilling Recipes

Grilled Chicken Kabobs with Vegetables

The easiest recipe for grilled chicken kabobs with vegetables in a garlic and lemon Ranch marinade. Perfect for grilling season and can be made in advance.

  • 4 chicken breasts
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/2 red onion

Chicken Kabob Marinade:

  • 1/2 cup ranch dressing
  • 3 Tablespoons oil
  • 2 cloves garlic (minced)
  • 2 1/2 Tablespoons lemon juice (freshly squeezed )
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground pepper (or to taste)
  1. Cut chicken and vegetables into uniform bize-sized pieces.

  2. In a bowl or freezer bag, combine the Chicken Kabob Marinade ingredients.

  3. Generously coat the chicken and vegetables in the marinade. Marinate 30 minutes or overnight.

  4. Thread chicken and vegetables onto skewers.
  5. Grill 12-15 minutes, until meat reaches 165F, turning the skewers during cooking.

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs are a summer favorite. Tender juicy grilled chicken is layered with a rainbow of veggies in a tangy Pineapple BBQ Sauce.

Serve this yummy meal with an easy rice pilaf or even a simple summer salad for a great meal!

Four Grilled Hawaiian Chicken Kabobs

Perfect for Summer

Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.

The possibilities are endless.  These Hawaiian Chicken Kabobs are delicious when you make them and perfect leftover and added to a salad for lunch the next day.

If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!

Or Winter….

Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!

  1. Preheat the oven to 450°F.
  2. Place prepared kabobs on a foil lined pan.
  3. Bake 22-26 minutes or until chicken reaches 165°F.

Easy peasy!

A rainbow of veggies on pan for chicken kebabs

One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create Pineapple Honey BBQ sauce!

Delicious BBQ Sauce is Key

Having a delicious thick BBQ sauce is great to add that sticky caramelized finish we all love so much .

Combine KC Masterpiece® BBQ Sauce & Dry Rubs with ANY liquid to create a delicious sauce or marinade. I simply added pineapple juice to the mix… I often add it to homemade bbq sauce for a basting sauce too. This makes tender grilled kabobs with loads of sweet tangy pineapple flavor.

hawaiian chicken kabobs being brushed with marinade

Great for Marinades

Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case I use pineapple juice. Not only does this tenderize the meat (don’t worry, it’s just a bit, it won’t make the meat mushy) but it also adds flavor and the sugars in the juice help to caramelize the sauce!

If you haven’t seen these mixes yet, I’m kind of in love with them! Each box comes with two pouches of mix that can be combined with any liquid to create your own sauces and marinades…  think beer, cola, juice or root beer to create the perfect BBQ sauce for your summer grilling!

Grilled Hawaiian Chicken Kabobs with peppers

More Grilled Chicken Recipes

Hawaiian Chicken Kabobs

Grilled Hawaiian Chicken Kabobs. Tender juicy chicken layered with a rainbow of veggies in a tangy Pineapple Honey BBQ Sauce. The perfect quick & easy summer meal!

  • 4 large boneless skinless chicken breasts
  • 1 cup mushrooms (halved)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 cup diced pineapple
  • 1 green bell pepper
  • 1 purple onion

Sauce

  • 1 package KC Masterpiece® BBQ Sauce & Dry Rub (Sweet Honey)
  • 1 3/4 cup pineapple juice (divided)

Sauce

  1. Combine 3/4 pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub. Set aside.

Skewers

  1. Cut chicken into bite sized pieces. In a large zipper bag combine 1 cup pineapple juice and 1 pouch KC Masterpiece® BBQ Sauce & Dry Rub and chicken. Marinate 30 minutes.
  2. Preheat grill to medium high.
  3. Thread chicken and vegetables onto skewers and brush with BBQ Sauce.
  4. Grill 12-16 minutes or until cooked through.

This is a sponsored conversation written by me on behalf of KC Masterpiece® . The opinions and text are all mine.