GRILLED CHICKEN SKEWERS

Grilled Chicken Skewers image

Provided by Mark Bittman

Categories lunch, weekday, poultry, main course

Time 40m

Yield 4 to 8 servings

Number Of Ingredients 7

Ingredients

8 chicken thighs, boned and skinned, small thighs cut in half, larger ones in thirds or quarters
1 pound sweet or hot Italian sausage (optional), cut into 1- to 2-inch lengths
1 pound eggplant, zucchini or baby pattypan squash, cut into 1-inch pieces
2 bell peppers, preferably one each red and yellow, cut into 2-inch sections
2 lemons, cut into eighths
Salt and pepper to taste
Several sprigs fresh rosemary or wood skewers

Steps:

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.
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.
Serve, squeezing hot lemon juice over all.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 963 milligrams, Sugar 4 grams, TransFat 0 grams