Grilled chicken, sausage, and vegetable skewers...

Well I thought I had it covered with this recipe then I realized that rosemary was an herb not a spice. But since your very nice people, I know you will overlook that little fact and except my entry. Ladies and gentlemen, may I introduce you to the succulent and incredibly flavorful Grilled Chicken, Sausage, and Vegetable Skewers.

Celebrate the Feast!

Mary

~~~~~~~~~~~~~~~~~~~~~~~~~~~

recipe by Mark Bittman from "The Minimalist Entertains"

Ingredients:

8 chicken thighs, boned and skinned, small thighs cut in half, larger ones in thirds or quarters
1 pound sweet or hot Italian sausage, cut into 1-2 inch lengths, optional
3 lemons, cut into eighths
1 1/2 pounds eggplant, zucchini, or baby pattypan squash, cut into 1-inch pieces
3 bell peppers, preferably red and yellow, cut into 2-inch sections
salt and pepper
several rosemary sprigs-or 8 branches


1. Start the grill; fire should be moderately hot. If using wooden skewers, soak them while preparing food. Make 8 skewers, alternating the different ingredients, but generally surrounding the chicken and sausage with the lemon, eggplant and peppers. Pack the food fairly tightly together and sprinkle with salt and pepper. If you are not using the rosemary, tuck some rosemary among the cubes of food.
2. Grill over moderate heat, covered or not, turning the skewers three or four times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. By the time the chicken and sausage are browned, the eggplant will be tender; do not overcook.
3. Remove the ingredients from the skewers and serve, squeezing the hot lemon juice from the cooked lemons over all.