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Nutrition Facts
Serving Size 1 (159g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar
Calories 479
Calories from Fat 337		(70%)
Amount Per Serving		%DV
	Total Fat 37.5g	57%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 20.2g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 1218mg		50%
Potassium 416mg		11%
Total Carbohydrate 4.2g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.8g
Protein 30.0g		60%
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The Best Chicken and Sausage Kebabs Ever!

Recipe #388481 | 3 hours | 2½ hours prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: 2hot2handle
Sep 2, 2009

We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!

SERVES 8 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
1 1/2 lbs mild Italian sausage
1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

1
Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2
In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3
When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4
Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
5
Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.