AND SAUSAGE SKEWERS
ingredients | Serves 4
3-4 large boneless, skinless chicken breasts, cut into 1-inch pieces
4-6 thick sausages such as bratwurst, cut into 4-5 pieces each
2 large yellow or orange peppers, seeded and cut into 1 ½-inch pieces
3 Tbsp olive oil
Salt and freshly ground pepper
Humble and Frank BIG DIPPER BBQ SAUCE AND MARINADE
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.