BBQ Chicken and Sausage Skewers

Heat a grill to medium-high.  

Place the chicken, sausages and peppers into a large bowl. Toss with the olive oil and season with salt and pepper.

Thread the meat and vegetables on to 4-6 large skewers. If using wooden skewers, soak them in warm water for 30 minutes before threading.

Place the skewers on the grill and cook for 5 minutes. Continue to rotate and cook another 10 minutes, or until chicken and sausage reach an internal temperature of about 155°F.

Brush the skewers generously with BIG DIPPER BBQ SAUCE. Continue to rotate and cook, basting with sauce, until the meat and vegetables are nicely browned, another 5-10 minutes. Fully cooked, the chicken and sausage should reach an internal temperature of 165°F.

Remove from the grill and let rest for 5 minutes before serving.

Serve with a simple cucumber and scallion salad with mayo, lemon juice and dill and a bowl of extra BIG DIPPER BBQ SAUCE alongside.