Here’s What You’ll Need:
- 1 cup apple cider
- 1 medium onion, chopped
- 1/4 cup extra virgin olive oil
- 2 Tbsp cider vinegar
- 2 Tbsp brown mustard
- 1 Tbsp dijon mustard
- 2 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1 lb. plump boneless skinless chicken breasts, cut into 1 inch cubes
- 6 oz chicken-apple sausage, cut into 1 inch pieces
- 1 red pepper, cut into small chunks
- 1 red delicious apple, cut into small chunks
At least 2 hours before you grill, mix the marinade ingredients together and pour them into a ziploc bag. Add the chicken and return to the fridge.
Preheat grill to medium high heat. You need to be able to cook the chicken quickly, without charring the kebobs too badly.
When assembling the kebobs, start and end with a piece of apple, alternating between chicken, sausage, and pepper in between. Reserve the marinade in a small saucepan. Cook the kebobs for approximately 10-12 minutes, turning halfway thru.
In the meantime, bring the marinade to a rolling boil and keep it there for several minutes, until it is reduced by 25%. You will use this as a sauce for the kebobs.
Brush the kebobs with the sauce in the final few minutes. Serve hot.
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