Cajun Vegan Sausage Potato Corn Kebabs
Smoky grilled kebabs loaded with tender potatoes, charred corn, and thick-cut vegan sausage. The cajun spicing and grill marks create a caramelized exterior while keeping the vegetables creamy inside. Perfect for summer cookouts, weeknight dinners, or feeding a crowd. This version uses vegan sausage for a plant-based take on classic cajun street food, delivering bold flavors without heavy meat.
Ingredients
- 1 ½ lbs little potatoes, halvedfingerling potatoes1:1starch
similar texture and cook time
- 3 ears corn, shucked and cut crosswise into 6 pieces per ear
- 4 vegan sausages, sliced thickchicken sausage1:1protein
adds savory meat flavor
- 4 cloves garlic, mincedcajun seasoning mixnullspice
adds intended flavor profile if source cajun label misleading
Full guide →
Instructions
- 1
Bring large pot of salted water to a boil.
- 2
Add potatoes and cook eight minutes until just barely tender.
- 3
Add corn for final three minutes of cooking.
- 4
Drain and cool completely.
- 5
Thread potatoes, corn, and sausage slices alternately onto wooden or metal skewers.
- 6
Arrange filled kebabs on foil-lined baking sheet or roasting pan.
- 7
Heat grill or grill pan to medium-high heat.
- 8
Place kebabs on grill and cook five to six minutes, turning occasionally until potatoes and corn are fork tender.
- 9
Remove from heat and serve immediately.
Tips
Soak wooden skewers in water thirty minutes before grilling to prevent burning and ensure even cooking.
Boil potatoes and corn together after timing adjusts for even doneness; test potato tenderness with fork before threading.
Grill kebabs over consistent medium-high heat and rotate every ninety seconds for even charring and fork-tender interiors.
Good to Know
Refrigerate cooked kebabs in airtight container up to three days. Reheat gently on grill or in oven at 350F to avoid drying.
Boil and cool potatoes and corn up to one day ahead. Thread skewers up to four hours before grilling; cover and chill until ready to cook.
Serve immediately after grilling while vegetables are warm and sausage is hot. Pair with cajun mayo, hot sauce, or creole rice.
Common Mistakes
Do not skip the boiling step to avoid undercooked potatoes that won't soften on the grill.
Do not use thin sausage slices to avoid drying out during grilling; keep slices thick for juicy centers.
Do not neglect potato tenderness test before assembly to avoid inconsistent doneness on the grill.
Substitutions
adds savory meat flavor
similar texture and cook time
adds intended flavor profile if source cajun label misleading
Full guide →FAQ
Can I make these kebabs without a grill?
Yes. Arrange threaded kebabs on a foil-lined baking sheet and broil on high four to six minutes, turning halfway. Or roast at 400F for ten to twelve minutes until edges char slightly and vegetables are fork tender.
What if I use metal skewers instead of wooden ones?
Metal skewers conduct heat faster, potentially cooking vegetables unevenly. Monitor closely and turn frequently. No soaking required. Space kebabs so they do not touch for even grill contact.
How long can I keep cooked kebabs and can I freeze them?
Refrigerate cooked kebabs three days in an airtight container. Freezing is not recommended due to texture loss in boiled potatoes and corn. Reheat gently to avoid mushiness.