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Ingredients

The ingredients are:

SEASONING
2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon black pepper
2 teaspoons cayenne pepper
2 tablespoons Italian seasoning
KABOBS
2 pounds boneless, skinless chicken thighs, trimmed of fat & cut into bite-sized cubes
13.5 ounce package andouille sausage, sliced into bite-sized rounds
Green bell pepper, cut into squares
Red bell pepper, cut into squares
Red onion, cut into squares
Creole seasoning (see above)
Non-stick cooking spray

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
Step 2: Mix spices together in an air-tight container or jar. Set aside.
Step 3: Make the kabobs by layering the a kabob sticks with the meat and vegetables: poke through one square of green bell pepper, a slice of red onion, a square of red bell pepper, one cube of chicken thigh, one round of sausage, repeating layers, until the kabob stick is full (leaving about an inch of the kabob stick empty at both ends).
Step 4: Line up the kabobs on the lined baking sheet; spray with non-stick spray. Generously sprinkle the Creole seasoning over the meat and vegetables. Flip the kabobs over and repeat, spraying with non-stick spray and sprinkling Creole seasoning over the meat and vegetables.
Step 5: Bake in the preheated oven for 20 minutes; flip and cook another 15-20 minutes, or until the chicken and sausage are cooked through and the vegetables are tender and browned to your liking.

Don't forget the following tips and variations.

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