The perfect companions for a skewer: The fat from the sausage bastes the chicken as they grill together, leaving behind a pleasantly chewy texture and terrific flavor. Turkey thighs are a great option instead of chicken. Keep the sausage pieces to about 1 inch so they’ll cook at the same pace as the chicken. Serve the skewers as is, or slide everything on top of a bed of rice or another grain, squeezing the lemon wedges over the top.

INGREDIENTS

  • 1 pound boneless, skinless chicken thighs
  • 1 tablespoon good-quality olive oil
  • Salt and pepper
  • 1 pound sweet or hot Italian sausage, cut into 1-inch pieces
  • 2 lemons, cut into 8 wedges each

INSTRUCTIONS

  1. If you’re using bamboo or wooden skewers, soak them in water for 30 minutes. Meanwhile, start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  2. Cut the chicken into 1-inch pieces, toss with the oil, and sprinkle with salt and pepper. Alternate the chicken, sausage, and lemon on the skewers, packing the food fairly tightly. (You can assem-ble the skewers several hours ahead, cover, and refrigerate until ready to grill.)
  3. Put the skewers on the grill directly over the fire. Close the lid and cook, turning the skewers several times, until the chicken and sausage are no longer pink in the center, 8 to 12 minutes total. (Nick with a small knife and peek inside.) Transfer to a platter and serve.