This is one of my Father’s Day favorites to serve to honor Chris! The rustic sausage and savory sage makes this a meat lover’s meal. Think of this dish as a night out at a Brazilian steak house.
For The Rosemary-Garlic Oil
- 1 1/2 cup extra-virgin olive oil
- 6 garlic cloves, smashed and peeled
- 2 sprigs fresh rosemary, chopped
For The Skewers
- 2 pound boneless, skinless, chicken thighs, trimmed of excess fat and cut in half
- 5 fluid ounce Rosemary-Garlic Oil
- 1 tablespoon chopped fresh rosemary
- Coarse salt and freshly ground black pepper
- 2 pound sweet Italian sausages, cut into 2-inch pieces
- 24 large fresh sage leaves
- 6 12-inch metal skewers
To make the Rosemary-Garlic Oil: Step 1
- Combine all the ingredients in a small bowl and whisk well. Set aside.
- Up to a day ahead or 4 hours prior to cooking, rinse the chicken thighs in cold water and pat dry with paper towels.
- Toss the chicken with 2 tablespoons of the rosemary-garlic oil and the chopped rosemary. Season with salt and pepper.
- Cover and refrigerate.
To make the Chicken: Step 1
- Preheat the grill to medium-high heat (350°F–450°F).
- Place the 1/2 cup of rosemary-garlic oil in a small dish for brushing the skewers while grilling.
- Thread 3 pieces of the sausage, chicken, and sage leaves alternately on the metal skewers.
- Grill the skewers, covered, until one side is browned and has nice grill marks, about 4 minutes.
- Brush with the rosemary-garlic oil, flip, and cook until the other side is cooked, about 4 minutes more.
- Continue to cook, turning and brushing with the oil, until the sausage and chicken are both cooked through, about 10 minutes more.
- Cover with aluminum foil and let rest for a couple of minutes.
- To serve, arrange the skewers on a large platter and drizzle with the remaining rosemary-garlic oil.
- Note: The fragrant rosemary-garlic oil is also delicious as a dipping oil for Italian bread. Or try rubbing it on slices of bread prior to grilling.