Chicken and Sausage Skewers

Recommended wine pairing: Pomino Pinot Nero

Serves 6

This recipe is also featured in Tuscany Tonight’s Summer Barbeque Tuscany Style Quick Menu.
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1 cup extra virgin olive oil
2 sprigs of rosemary, chopped
2 sprigs of rosemary with stiff stems
1 cup extra virgin olive oil
2 tbsp white wine vinegar
2 1/2 lbs boneless skinless chicken thighs cut into 2?pieces, keep refrigerated until ready to skewer
Salt and pepper to taste
8 oz. thin sliced prosciutto, cut each slice in half
1 1/2 lbs. fresh sausage cut into 2?pieces
60 – 65 sage leaves

On low heat in a small saucepan, heat oil and 2 sprigs of chopped rosemary leaves. Once oil and rosemary start to sizzle, remove from heat and cool to room temperature (can be done 4 days in advance). Whisk 1/4 cup of rosemary oil and vinegar, marinate chicken pieces for 30 ?60 minutes. Reserve balance of oil for later use.

Remove chicken pieces from marinade and lightly season with salt and pepper. Wrap each small piece of chicken with a slice of prosciutto. Alternate the chicken and sausage on the skewers, placing a sage leaf between them. Each skewer should have about 2 pieces of chicken and 2 pieces of sausage make 12 ?13 skewers. Refrigerate the kebabs until ready to cook, to keep the fresh sausage from getting too soft (can be made ahead up to this point).

Use 2 rosemary sprigs as a brush to coat the skewers with rosemary oil and use to baste as needed during cooking. With a hot grill, create a low heat section and cook skewers over low heat and turn frequently to avoid burning, about 5 minutes on each side. Alternatively, the skewers can be cooked in the broiler until they are browned. Brush with rosemary oil if meat appears dry during cooking





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