Chicken Kebabs – New York Times
Sep 11th, 2008 by Chicken Recipe
Ingredients
8 chicken thighs, boned and skinned, small thighs cut in half, larger ones in thirds or quarters1 pound sweet or hot Italian sausage (optional), cut into 1- to 2-inch lengths1 pound eggplant, zucchini or baby pattypan squash, cut into 1-inch piece22 bell peppers, preferably one each red and yellow, cut into 2-inch sections2 lemons, cut into eighthsSalt and pepper to tasteSeveral sprigs fresh rosemaryMethod
1. Start a gas or charcoal grill (or preheat the broiler); the fire should be moderately hot. If you’re using wooden skewers, soak them in water to cover while you prepare the food. Using 8 skewers, alternate the ingredients, but generally, surround both chicken and sausage with the moister lemon and eggplant. Pack the food fairly tightly together on each skewer, and sprinkle with salt and pepper. If you’re not using rosemary skewers, tuck some rosemary among the chicken and vegetables.
2. Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. When the chicken and sausage are browned, the eggplant will be tender; do not overcook.
3. Serve, squeezing hot lemon juice over all.