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.