Tuscan Grilled Chicken, Sausage, and Sage Skewers

By mcooking

Ingredients

• For Meat:
• 2 1/2 lbs. boneless, skinless chicken cut into large cubes
• 1 1/2 lbs. Italian or other sausage links cut into 2-3" pieces
• For oil:
• 1 1/2 cups extra virgin olive oil
• 6 cloves garlic, smashed and peeled
• 3 sprigs fresh rosemary
• For rest of skewers:
• 24 fresh sage leaves

Preparation

Step 1

6 hours to 1 day ahead:
Toss the chicken with 2 tbs. rosemary garlic oil in a bowl with salt and pepper. Cover and chill.

When ready to grill:
Heat grill to med-high
Divide remaining oil into 2 small bowls, one for grilling, one for serving. Alternately thread 3 pieces of chicken, 3 pieces of sausage, and 4 sage leaves onto skewers.

Grill the skewers covered until one side is browned and has good grill marks, about 4 minutes. Brush with more oil and flip again. Continue flipping, cooking and brushing with oil until the sausage and chicken are cooked through, about another 10 minutes. Let cool for a couple of minutes. Serve with additional oil.

Rosemary oil:
Heat oil and garlic in pan over med heat until garlic ic bubbling, about 3-4 minutes. Remove from heat and add rosemary and cool to room temperature