Rosemary-Garlic Grilled Chicken and Sausage Skewers

2 ½- pounds skinless boneless chicken, breast or thighs
1 ½-Pounds sweet Italian sausage
1/3-Cup Rosemary-Garlic Oil (Recipe to follow)
1- teaspoon chopped fresh rosemary
½- teaspoon fresh cracked pepper
1- teaspoon kosher salt
24- Sage leaves

Cut Chicken into equal size chunks, about1 ½” each.

Toss chicken with 3 tablespoons of the Rosemary-Garlic Oil, chopped rosemary, fresh cracked pepper and kosher salt. Refrigerate for about 3-4 hours or overnight.

Cut Sausage into 1 ½” chunks.

Heat the grill to medium.

Thread the chicken and sausage onto wooden skewers that have been soaked for ½ hour, alternating chicken, sausage, then sage leaf until there are 3 pieces of each meat on a skewer.

Divide the remaining oil into 2 equal bowls, one for brushing while grilling the other for serving.

Grill the skewers on a covered grill until one side is brown and you can see the grill marks, about 4 minutes. Brush some of the garlic-rosemary oil on the meat and flip, cook the other side for another 4-5 minutes. Brush with more oil and continue to flip and cook skewers until the meat is cooked through, about another 10 minutes. Take skewers off grill and place on a platter. Let cool for a few minutes.

Drizzle with remaining oil and serve.

Rosemary-Garlic Oil

1 ½- Cups extra virgin olive oil
6- Cloves of garlic, peeled and smashed
3- Sprigs of fresh rosemary

Heat the oil and garlic in a small saucepan over low-medium heat, stirring occasionally, until the garlic starts to form bubbles around it, about 3-4 minutes. Add the rosemary and remove from heat. Let cool to room temperature. Transfer to a jar and refrigerate. Use within 1 week.