ITALIAN SHISH KABOB

• 10 Sweet Italian Sausage Links (approx. 6” long) each cut into 4 pieces
• 2 packs of chicken tenderloins (about 30) cut into skew able chunks
• Wooden skewers (soak in water)
• 2 Red Bell Peppers (seed & cut in 1 inch pieces)
• 1 Sweet onion (cut in 1 inch pieces)
• 1 Red onion ( cut in 1 inch pieces)

Chicken marinade: 1 cup ranch dressing, 1 cup Italian dressing. In a large bowl combine and pour over chicken chunks. Place into the refrigerator for 4 hours.

Sausage Marinade: 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 Tbs honey, 1 Tbs Dizzy Pig Mediterraneanish Seasoning. Use a gallon zip lock bag to place the sausage pieces and then cover with the marinade. Place into the refrigerator as well.

After the marinade time has elapsed. Skew the meat and vegetables onto the wooden skewers. Mix them up any way that you prefer, just place a piece of the onion or pepper between the meats.

Heat your grill to 300 degrees. Clean the grates with a pair of tongs and a paper towel. Place the skewers onto the cooking grids and begin the cook. After about 15 minutes turn the Kabobs onto their other side to grill. They take about 30 minutes to thoroughly cook, however you need to check the doneness on the chicken meat with an instant read thermometer. Make sure that they are 160 degrees.

Remove to a foil lined platter and let them rest for ten minutes before serving.

Dipping Sauce:
1/2 cup mayonnaise
1/2 cup finely diced roasted red peppers 1 tablespoon diced basil
1/4 cup parmesan cheese (finely grated) 1/2 teaspoon garlic pepper
dash of red wine vinegar
Mix and chill.

Enjoy,
TL Stallings, Madison Fireplace & Patioππ