Grilled Chicken, Sausage, and Vegetable Skewers

Name: Grilled Chicken, Sausage, and Vegetable Skewers
Yield: makes 4 servings
Ingredients: 4 skinless, boneless chicken thighs, small thighs cut in half, larger ones in thirds or quarters; 1/2 pound sweet or hot Italian sausage, cut into 1- to 2-inch lengths; 1 pound eggplant, zucchini, or baby patty-pan squash, cut into 1-inch pieces; 2 bell peppers, preferably one red and one yellow, cut into 2-inch sections; 1 lemon, cut into eighths; Salt and freshly ground black pepper; Several fresh rosemary sprigs or 4 large branches

December 20, 2011

Branches of rosemary are ideal for this dish, especially if you live in a Mediterranean climate where rosemary grows in shrubs. You can slide the food right onto them (in the direction of the needles, so as not to dislodge them), and they flavor it brilliantly; but so does some rosemary tucked in among the chunks of food. If you skewer on wood or metal skewers, turning will be made easier if you use two sticks in parallel for each skewer, separating them by about a half inch; you can also buy two-pronged metal skewers that do the trick nicely.

Recipe notes

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