Grilled Sausage and Chicken Skewers with Rice Pilaf

Ingredients

Quantities are for 4 servings.

• 2 each Italian sausage links
• 1 lb Boneless chicken thighs, cut into chunks
• 1 each Zucchini, sliced into rounds
• 1 each Red bell pepper, cut into chunks
• 1 1/2 cups (dry) White rice
• 3 cups Chicken broth
• 1/4 cup Slivered almonds
• 2 tbsp Butter
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 tsp Dried oregano
• 1 tsp Garlic powder

Instructions

1. Preheat the grill to medium-high heat.
2. For the rice pilaf, melt the butter in a saucepan and toast the almonds until golden. Add the rice and stir 2 minutes, then add the broth, bring to a boil, reduce heat, cover, and simmer 18 minutes.
3. Marinate the chicken chunks in the refrigerator in 2 tablespoons olive oil, the lemon juice, oregano, garlic powder, salt, and pepper for 15 minutes.
4. Grill the sausages 12-15 minutes, turning occasionally, until cooked through (160°F internally), then slice.
5. Thread the marinated chicken, sliced sausage, zucchini, and bell pepper onto skewers.
6. Brush the vegetables with the remaining olive oil.
7. Grill the skewers 10-12 minutes, turning occasionally, until the chicken reaches 165°F internally.
8. Serve over the rice pilaf.