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Cook Time:
20 - 25 minutes
Makes:
6-8 servings
Rating:
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8 (8) 12-inch (30 cm) wooden skewers, soaked in water for 30 minutes prior to use
MARINADE:
1/2 cup (125 mL) CRISCO® Vegetable Oil
1/4 cup (50 mL) red wine vinegar
(1) cloves garlic, minced
1 tsp (5 mL) salt
1/2 tsp (2 mL) each: dried basil, oregano and thyme
1/4 tsp (1 mL) pepper
Crisco® Canola Oil
3 (3) boneless, skinless chicken breast halves, cut into 2-inch (5 cm) cubes
(16) mushrooms, stems removed
(2) red bell peppers, seeded and cut into 2-inch (5 cm) squares
(1) medium onions, peeled, quartered and separated into pieces 2-3 layers thick
3 (3) links Italian sausage, cut into 1-1/2-inch (3.8 cm) slices
(3) Italian sausages, cut into 1 1/2-inch (3.8 cm) slices
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1. Soak 8 12-inch (30 cm) wooden skewers in water for 30 minutes prior to use
2. Whisk the marinade ingredients together in a shallow dish. Add chicken and stir well to coat. Cover and place in refrigerator.
3. While chicken is marinating, wash and cut vegetables. Add mushrooms and peppers to marinade; stir to coat. Set onions aside. Slice sausage.
4. Brush grill with oil. While grill is heating remove chicken and vegetables from marinade; discard marinade. Alternately skewer chicken, mushroom, peppers, onion and sausage.
5. Grill 20 minutes or until meats are completely cooked, turning occasionally. Serve with rice.
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