Grilled Chicken Sausage Skewers at Walter Coy blog

Grilled Chicken Sausage Skewers. Thread the veggies and sausage pieces alternately onto the skewers. soak wooden skewers in water for 20 minutes to prevent burning. let sit for a minimum of two hours or up to eight. Refrigerate for at least 1 hour. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken. 1/2 inch to 1 inch pieces work well. Add them to a large mixing bowl and drizzle evenly with the olive oil. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking. Toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Serve on a platter, and take the meat off the skewers at the table. You want about 5 to 7 pieces per skewer. pour or brush the marinade over the skewers.

Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies
from www.savvysavingcouple.net

You want about 5 to 7 pieces per skewer. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking. Serve on a platter, and take the meat off the skewers at the table. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. 1/2 inch to 1 inch pieces work well. pour or brush the marinade over the skewers. Toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Refrigerate for at least 1 hour. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken. soak wooden skewers in water for 20 minutes to prevent burning.

Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies

Grilled Chicken Sausage Skewers Refrigerate for at least 1 hour. Thread the veggies and sausage pieces alternately onto the skewers. Refrigerate for at least 1 hour. Toss the vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. You want about 5 to 7 pieces per skewer. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Add them to a large mixing bowl and drizzle evenly with the olive oil. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking. Serve on a platter, and take the meat off the skewers at the table. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken. 1/2 inch to 1 inch pieces work well. soak wooden skewers in water for 20 minutes to prevent burning. let sit for a minimum of two hours or up to eight. pour or brush the marinade over the skewers.

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