Grilled Chicken, Sausage and Vegetable Skewers

Ingredient

• 8 (8) 12-inch (30 cm) wooden skewers, soaked in water for 30 minutes prior to use
• 1/2 cup (125 mL) CRISCO® Vegetable Oil
• 1/4 cup (50 mL) red wine vinegar
• 1 cloves garlic, minced
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) each: dried basil, oregano and thyme
• 1/4 tsp (1 mL) pepper
• Crisco® Canola Oil
• 3 boneless, skinless chicken breast halves, cut into 2-inch (5 cm) cubes
• 16 mushrooms, stems removed
• 2 red bell peppers, seeded and cut into 2-inch (5 cm) squares
• 1 medium onions, peeled, quartered and separated into pieces 2-3 layers thick
• 3 links Italian sausage, cut into 1-1/2-inch (3.8 cm) slices
• 3 Italian sausages, cut into 1 1/2-inch (3.8 cm) slices

Preparation

1. Soak 8 12-inch (30 cm) wooden skewers in water for 30 minutes prior to use. Whisk the marinade ingredients together in a shallow dish. Add chicken and stir well to coat. Cover and place in refrigerator.
2. While chicken is marinating, wash and cut vegetables. Add mushrooms and peppers to marinade; stir to coat. Set onions aside. Slice sausage.
3. Brush grill with oil. While grill is heating remove chicken and vegetables from marinade; discard marinade. Alternately skewer chicken, mushroom, peppers, onion and sausage. Grill 20 minutes or until meats are completely cooked, turning occasionally. Serve with rice.