Grilled Chicken and Sausage Skewers with Herbed Vinaigrette

By mschweickert

Ingredients

• 8 Italian Sausages, hot or mild,
• 2 cups olive oil
• 2/3 cup fresh lemon juice
• 1/2 cup red wine vinegar
• 6 garlic cloves, minced
• 1/4 cup Dijon mustard
• 1/4 cup herbes de provence
• 1 teaspoon salt
• 1 teaspoon pepper
• 16 boneless,skinless chicken thighs
• 2 lemons, thinly sliced
• 16 bay leaves

Details

Servings 8
Adapted from tastebook.com

Preparation

Step 1

Place sausages in large saucepan. Add enough cold water to cover. Cover partially and simmer sausages until firm, about 12 minutes. Drain and cool. Cut sausages in half horizontally and then lengthwise.



Mix oil, lemon juice, vinegar, garlic, mustard, herbes de Provence, salt and pepper in large bowl. Place chicken and sausages in large shallow dish. Pour half of vinaigrette over, reserving the other half for basting. Add lemon slices and bay leaves. Turn sausage and chicken to coat. Let stand 1 to 2 hours.



Prepare BBQ to medium-high heat. Remove chicken, sausage, lemon and bay leaf from marinade; discard marinade. Thread bread, chicken, sausages, lemon slices, and bay leaves alternately on skewers. Grill until chicken is cooked through, turning and basting occasionally with reserved vinaigrette, about 15 minutes.