Chicken and Sausage Skewers

This recipe is from the Food section of The Washington Post from a few years ago. I saw it, thought it sounded good, made it a few times and found it to be delicious, then forgot about it. For some reason it came to mind again last month, but it took me a while to find the recipe. Turns out it was in my recipe box. I made it a few weeks ago for the family and again Saturday night when we had friends over. It was a big hit both times. So glad I found it again.

Chicken and Sausage Skewers
serves 6

2 cloves garlic, minced
1 tsp. Dijon mustard
1/4 c red wine vinegar
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 c mild olive oil
1 1/2 lbs boneless chicken breasts, cut into 1-inch pieces
1 1/2 to 2 lbs mild link sausage*


In a medium bowl, combine the garlic, mustard, vinegar, oregano, salt, and pepper. Slowly whisk in the olive oil. Pour the mixture into a large ziploc bag and add the chicken pieces. Close the bag and gently shake to combine thoroughly. Refrigerate for at least 2 hours or up to 8 hours.

If using precooked sausage, cut into 3/4 inch pieces and refrigerate until ready to use. If using fresh sausage, poach the sausages in simmering water for 20 to 25 minutes or until cooked through. Remove from the water and let cool, then cut into 3/4 inch pieces and refrigerate until ready to use.

Prepare the grill. On one skewer thread a piece of chicken, then sausage (sideways, through the skin), repeat ending with a piece of chicken until you have skewered all the meat. Cook on the grill over medium heat about 6 minutes per side.

*You can use any type of sausage you like, pork, turkey, chicken sausage w/seasoning, or sweet Italian, which is what I usually use.