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Epicurious

Grilled Chicken, Sausage, and Vegetable Skewers

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 information

  • 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

Preparation

  1. Step 1

    Preheat a grill or broiler to moderately hot. If you’re using wooden skewers, soak them in water to cover while you prepare the food. Make 4 skewers, alternating the different ingredients but generally surrounding both chicken and sausage with the moister lemon and eggplant. Pack the food fairly tightly together on each skewer and sprinkle with salt and pepper. If you are not using rosemary skewers, tuck some rosemary in among the cubes of food.

    Step 2

    Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. By the time the chicken and sausage are browned, the eggplant will be tender; do not overcook.

    Step 3

    Serve, squeezing hot lemon juice from the cooked lemons over all.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSkewerChicken ThighChickenPoultrySausageMeatEggplantVegetableBell PepperRosemaryHerbs & SpicesMainDinnerGluten FreeDairy FreeNut FreeKetoQuickEasyWeeknight Meals30 Minutes or LessGrillingFourth of JulySummerCookbooks
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