Brochetas de pollo spiedini a la parrilla con salchicha italiana

Ingredientes

• 1/4 cup (60 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 pound (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 12 ounces (340 g) Italian sausage, casings removed and formed into 1-inch meatballs
• 1 bell pepper, cut into 1-inch pieces (optional)
• 1 medium red onion, cut into 1-inch pieces (optional)
• Bamboo or metal skewers

Preparación

1. 1

   In a mixing bowl, combine olive oil, red wine vinegar, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Whisk until well blended.

2. 2

   Add the chicken cubes to the marinade, ensuring they are evenly coated. Cover and refrigerate for 30 minutes.

3. 3

   While the chicken marinates, shape the Italian sausage into 1-inch meatballs.

4. 4

   Skewer alternating pieces of marinated chicken, sausage meatballs, bell pepper, and onion onto the skewers. Leave small gaps between the ingredients.

5. 5

   Preheat the grill to medium-high heat.

6. 6

   Place the skewers on the grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and sausage is browned.

7. 7

   Remove from the grill, let rest for a few minutes, and serve hot.