Shelly's Recipe

CHICKEN AND SAUSAGE KABOBS WITH HERBED DIPPING SAUCE

Category: Kabobs/Kebobs/Skewers

Herbed Dipping Sauce
1/4 cup sour cream
1/4 cup mayonnaise
2 tbsp finely chopped green onions
1 tbsp lime juice
1 minced garlic clove
1 tbsp snipped fresh Italian parsley
1 tbsp snipped fresh oregano
1 lb boneless skinless chicken breast half (4 medium)
2 tbsp olive oil
2 tbsp finely chopped green onions
1 tbsp lime juice
1 tbsp snipped fresh Italian parsley
1 tbsp snipped fresh oregano
1 oz clove, minced
8 ounces apple-flavored smoked chicken sausages or smoked sausage, halved lengthwise and cut into 3/4-inch pieces
Grilled lime wedge

Prepare Herbed Dipping Sauce. Cover and refrigerate.

Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.

Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.

For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Serves 6

Herbed Dipping Sauce: In a small bowl combine ingredients.