Olive Garden Chicken and Sausage Mixed Grill

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• Marinade

• 2  teaspoons  hot pepper oil
• 2  tablespoons fresh rosemary, chopped
• 1⁄2 cup fresh lemon juice
• 1  teaspoon salt
• 3  bay leaves, broken into pieces
• 2  large garlic cloves, pressed
• 1⁄4 cup extra virgin olive oil

• Skewer

• 2  lbs boneless skinless chicken breasts (4 oz each)
• 1  lb  Italian sausage, mild
• 1  pint cherry tomatoes
• 30  bamboo skewers, soaked in water for at least 30 minutes
• 3  lemons, cut in half (garnish)
• 2  sprigs fresh rosemary (garnish)

Directions

1. Mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.
2. 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.
3. Bake sausage at 350F for 20 minutes. Cut each link into three pieces and set aside.
4. Grill chicken until juices run clear and pieces are completely cooked.
5. Thread sausage pieces on skewer. Grill until sizzling and juices are running.
6. Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.