Chicken and Sausage Kebabs
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12-16 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds Italian sausage (use sweet or hot or a combination of the two, according to your taste) 2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes about 16 bay leaves, broken into thirds
2 tablespoons olive oil 1 garlic clove, crushed 1/2 teaspoon salt
1/2 teaspoon paprika



1 Preheat oven to 350 F. Place sausage on heavy-duty aluminum foil, drizzle with 2 tablespoons water, and wrap loosely. Place on a baking sheet and bake for 30 minutes to precook the sausage. Let stand until cool enough to handle. Slice into 1/2-inch-thick rounds.
2 Soak about 15 bamboo skewers in water for 20 minutes. On each skewer, thread a piece of chicken, a piece of bay leaf, and a round of sausage; repeat and end with another bay leaf and a piece of chicken. Place kebabs in a large shallow pan. Combine oil, garlic, salt, and paprika. Brush all over kebabs. Cover and marinate in refrigerator for at least 2 hours.
3 Light charcoal grill or preheat broiler. Grill kebabs over moderately hot coals, turning every 5 minutes, until chicken is cooked through but still moist, 12 to 15 minutes. To broil, cook, turning frequently, for about 5 minutes.

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