Chicken & Sausage Mixed Grill
Prep Time:
1 ½ hours
Cook Time:
30 minutes
Serving Size:

Ingredients

Marinade

2 tsp red pepper oil

2 Tbsp fresh rosemary, chopped

1/2 cup fresh lemon juice

1 tsp salt

3 bay leaves, broken into pieces

2 large garlic cloves, pressed

1/4 cup extra virgin olive oil

Skewer

2 lbs skinless, boneless chicken breasts (4 oz each)

1 lb Italian sausage links, mild

1 pt cherry tomatoes

1 bag bamboo skewers, soaked in water for at least 30 minutes

3 lemons, cut in half

Rosemary sprigs (2)

Ingredients

Marinade

4 tsp red pepper oil

4 Tbsp fresh rosemary, chopped

1 cup fresh lemon juice

2 tsp salt

6 bay leaves, broken into pieces

4 large garlic cloves, pressed

1/2 cup extra virgin olive oil

Skewer

4 lbs skinless, boneless chicken breasts (4 oz each)

2 lbs Italian sausage links, mild

2 pt cherry tomatoes

2 bags bamboo skewers, soaked in water for at least 30 minutes

6 lemons, cut in half

Rosemary sprigs (4)

Ingredients

Marinade

6 tsp red pepper oil

6 Tbsp fresh rosemary, chopped

1 1/2 cups fresh lemon juice

3 tsp salt

9 bay leaves, broken into pieces

6 large garlic cloves, pressed

3/4 cup extra virgin olive oil

Skewer

6 lbs skinless, boneless chicken breasts (4 oz each)

3 lbs Italian sausage links, mild

3 pt cherry tomatoes

3 bags bamboo skewers, soaked in water for at least 30 minutes

9 lemons, cut in half

Rosemary sprigs (6)

Procedures


Marinade
  1. MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
Skewer
  1. CUT each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.
  2. BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
  3. GRILL chicken until juices run clear and pieces are completely cooked.
  4. THREAD sausage pieces on skewer. Grill until sizzling and juices are running.
  5. PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.