Grilled Chicken & Sausage Skewers

•   2-1/2 lbs boneless skinless chicken breasts (cut into equal size)
•   1/2 cup of Enrico Formella Rosemary/Basil Olive Oil
•   Sea salt
•   Ground black pepper
•   1-1/2 lbs sweet Italian sausage (cut into 2 inch pieces)
•   24 large fresh sage leaves

Marinate the chicken up to a day ahead in a medium bowl with 2 tablespoons of the Enrico Formella Rosemary/Basil Olive Oil, 1 teaspoon of sea-salt, and 1/2 teaspoon of pepper. Set the grill on medium heat. 

Thread the chicken, sausage, and sage leaves onto 6-12" skewers. Grill the skewers, covered until one side is browned and has good grill marks, about 4 minutes. Brush with Enrico Formella Rosemary/Basil Olive Oil, flip and cook the other side. Continue cooking, flipping until sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces). 

Let cool for a couple of minutes and then arrange on a platter, drizzle with Enrico Formella Rosemary/Basil Olive Oil.

Rosemary Basil Olive Oil

Now you can eliminate the chore of having fresh herbs on hand; our blend of Extra Virgin Olive Oil and fresh rosemary and basil comes in one convenient quick step.