This grill-friendly recipe is easy to make and will look great on any cookout spread!

10 mins
16 mins


  • large pot
  • baking sheet
  • roasting pan
  • wooden or metal kebabs


  • 1.5 lbs Little Potatoes, halved
  • 3 ears corn, shucked and cut crosswise into 6 pieces per ear
  • 4 vegan sausages, sliced thick
  • 4 garlic cloves, minced


  • Bring a large pot of salted water to a boil.

  • Step 2

    Add the potatoes and cook for eight minutes until just barely tender. For the last three minutes of cooking, add the corn. Drain and let cool.

  • Step 3

    Thread the potatoes, corn, and sliced sausages onto either wooden or metal kebabs, then place kebab either on a foil-lined baking sheet, cutting board, or in a large glass or metal roasting pan while you continue making the rest of the kebabs.

  • Heat a grill or grill pan to medium-high heat.

  • Step 5

    Add the kebabs and grill, 5 to 6 minutes, turning occasionally until potatoes and corn are fork tender.

  • Remove from heat and serve!