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GRILLED CHICKEN AND SAUSAGE KEBOBS

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

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PREP TIME
30 MINUTES


MARINATING TIME
1-2 HOURS


COOKING TIME
12-20 HOURS


SERVES
8


DIFFICULTY
EASY

INGREDIENTS


For marinade:

¼ Cup Worcestershire sauce
¼ Cup Olive Oil
2 Cloves Garlic, minced
½ Teaspoon Pepper


For kebobs:

2 lbs. Boneless Chicken Breast, cubed
1½ lbs. Italian Sausage, cut into 1" slices
2 medium Bell Peppers, cut into 1" pieces
1 medium Zucchini, cut into 1" slices
1 pack Mushrooms, washed and dried
8 Wooden Skewers

DIRECTIONS


To marinade:


1 In a large bowl, mix together ingredients for marinade. Add chicken to bowl, and toss until coated. Place bowl in refrigerator and marinate for 1-2 hours. Add peppers, zucchini, and mushrooms to bowl, toss until coated. Return to refrigerator and allow ingredients to marinate for another hour.

To grill:


2 Soak skewers in water for about 30 minutes to prevent burning. When you are ready to cook, spray grill with non-stick grilling spray and preheat to medium-high heat. Thread marinated chicken, vegetables, and sliced Italian sausage onto skewers, leaving a small space between each piece. Place kebobs on grill. Cook for about 15-20 minutes or until chicken and sausage are cooked through, turning occasionally. Place on platter and serve hot.


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