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
- MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
Skewer
- 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.
- BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
- GRILL chicken until juices run clear and pieces are completely cooked.
- THREAD sausage pieces on skewer. Grill until sizzling and juices are running.
- PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.