Olive Garden Chicken and Sausage Mixed Grill

• Marinade
• hot pepper oil2 teaspoons
• fresh rosemary, chopped↗2 tablespoons
• fresh lemon juice↗1⁄2 cup
• salt↗1 teaspoon
• bay leaves, broken into pieces↗3
• large garlic cloves, pressed↗2
• extra virgin olive oil↗1⁄4 cup
• Skewer
• boneless skinless chicken breasts↗2 lbs
• Italian sausage, mild↗1 lb
• pint cherry tomatoes↗1
• bamboo skewers, soaked in water for at least 30 minutes30
• lemons, cut in half (garnish)↗3
• sprigs fresh rosemary (garnish)↗2

Step-by-step instructions

1. 1

   Mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

2. 2

   Cut each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.

3. 3

   Bake sausage at 350F for 20 minutes. Cut each link into three pieces and set aside.

4. 4

   Grill chicken until juices run clear and pieces are completely cooked.

5. 5

   Thread sausage pieces on skewer. Grill until sizzling and juices are running.

6. 6

   Place cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.