HI! As far as the Kabobs I would do the chicken and sausage seperate. For the chicken(about 4 skinless boneless breasts) I use 1 1/2 cup Terryiaki sauce 4 tablespoons of spicy brown mustard 1 med clove of garlic (smooshed) (not the tech. term for it but it will do) 1/2 cup light brown sugar pepper to taste mix it well with a fork cooking reserve 1/4 mixture to pour over cx after cooking add chicken (great a day ahead but still good after 30 min marinating) grill (you can add bruised chive as well) for the sausage I would just brush on a little butter ( or spray butter YUM!) salt pepper grill as a whole then cut after resting... hey I am a still learning but I hope this helps my husband and friends loved it! (side dish I served a light mixed salad and some buttered rice) HAVE A GREAT 4th!!!
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