Sardinian Mixed Grill

1. 1

   Place the sweet and hot Italian sausages together in a large skillet and cover with water.

2. 2

   Bring to a boil, then simmer over medium heat until the sausages are no longer pink, 8 to 10 minutes.

3. 3

   Drain the sausages and cut into 3/4-inch slices.

4. 4

   Thread 2 each chicken chunks, sausage, and shrimp alternately on each of 16 to 18 bamboo skewers.

5. 5

   Arrange in a single layer in a large shallow glass dish.

6. 6

   In a small bowl whisk together the lemon juice, olive oil, garlic, and oregano.

7. 7

   Season with salt and pepper.

8. 8

   Pour the marinade over the skewers and let marinate at room temperature, turning occasionally, 45 minutes.

9. 9

   Meanwhile prepare the fireplace or grill for cooking.

10. 10

    Grill the skewers 4 inches above the hot coals, basting occasionally and turning once, until the meat and shrimp are browned on the outside and just cooked through inside, 6 to 8 minutes.

11. 11

    Serve hot as an appetizer or light dinner.

No additional tips available.