These Italian Sausage and Chicken Skewers are so full of flavor from the marinade ingredients- you will love them!
Marinating the meats for 24 hours before grilling will vastly improve the tenderness, moisture and flavor.
The ingredients in this marinade are olive oil, sun dried tomatoes, garlic, onion, and fresh basil. You know from my previous recipes that I love these flavors- they are so perfect together!
In addition to the boneless, skinless chicken breasts and Italian sausage, these skewers have pieces of red or orange bell peppers, onions and mushrooms. Leftovers taste great the next day so don’t worry about making too much. This recipe should easily serve 4-6 people.
I shared this recipe with Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairytale, This Weeks Cravings at Mom’s Crazy Cooking, Hunk Of Meat Monday at Beyer Beware
Italian Sausage And Chicken Skewers
For the marinade- puree in blender:
3/8 cup olive oil
1/4 cup sundried tomatoes, chopped (I use oil packed)
1 and 1/2 tablespoons garlic, minced
1/4 cup sweet onions or shallots, chopped
1/4 cup fresh basil, chopped (or 1 teaspoon dry)
Puree marinade ingredients in blender. When pureed, place 2 tablespoons of the marinade in each of two bowls that will hold the two kinds of meat individually. Add 2 tablespoons of dry white wine to each bowl.
Reserve the rest of the marinade to use for basting the skewers while cooking. Add 1 and 1/2 tablespoons of olive oil to the reserved marinade before basting.
Cut up 1 pound of boneless and skinless chicken breasts into pieces- you should have about 15 pieces. Add chicken pieces to one of the bowls of marinade and white wine. Make sure all of the chicken pieces are coated with some of the marinade.
Cut up 2 links of Italian sausage (should be about 2/3 of a pound total) I cut each link into 6 pieces. Add sausage pieces to the marinade and white wine in the 2nd bowl. Make sure all of the sausage pieces are coated with some of the marinade.
Marinate meats for 24 hours if possible.
Cut up vegies and then divide vegies and chicken and sausage between 7 or 8 skewers.
1 bell pepper, either red or orange. I cut mine into 8 sections andd then I cut each section into 3 or 4 pieces.
1/2 of a large sweet onion. Cut into the same basic size as bell pepper pieces.
15 medium sized mushrooms, washed and with stem end trimmed off
Grill skewers until done, using reserved marinade.
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