CHICKEN AND SAUSAGE MIXED GRILL

By Jaxson

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
• 1 LB ITALIAN SAUSAGE
• 1 PT CHERRY TOMATOES
• 1 BAG BAMBOO SKEWERS SOAKED IN WATER 30 MINUTES
• 3 LEMONS CUT IN HALVE
• 2 ROSEMARY SPRINGS

Preparation

Step 1

MARINADE:
MIX PEPPER OIL, ROSEMARY, LEMON JUICE, SALT, BAY LEAVES, AND PRESSED GARLIC IN LARGE BAKING DISH

SKEWER:
CUT EACH PIECE OF CHICKEN IN 1/2 LENGTHWISE, THREAD EACH CHICKEN PIECE ONTO SKEWER, ADD TOMATO TO THE END OF EACH SKEWER, PLACE CHICKEN SKEWER IN MARINADE AND MARINATE FOR AT LEAST 3 HOURS.

BAKE SAUSAGE AT 350 FOR 20 MINUTES CUT EACH LINK INTO 3 PIECES AND SET ASIDE. GRILL CHICKEN UNTIL COMPLETELY COOKED. THREAD SAUSAGE ONTO SKEWERS GRILL UNTIL SIZZLING. GARNISH WITH ANY REMAINING LEMON HALVES AND TOMATOES.