Sausage, chicken and bread skewers

Time 1 hour
Yields Makes 12 skewers
Sausage, chicken and bread skewers
(Los Angeles Times)

Cut the chicken into pieces about 1 inch by 2 inches. Remove the crust from the bread and cut it into pieces about the same size. Place the bread in a bowl with 2 tablespoons of the olive oil and toss to coat.


Bruise 2 sage leaves and chop them. Combine the white wine, the remaining olive oil, sage, garlic, salt and pepper in a bowl. Add the chicken and marinate 30 minutes.


On an 8-inch-long bamboo or metal skewer, thread 2 pieces of chicken, a whole sage leaf, a piece of bread and a piece of sausage. Cook on the bottom shelf under the broiler for about 8 minutes or on the grill over a low charcoal fire for 15 to 20 minutes, until the sausage and chicken are cooked.

From Paul Bertolli, chef at Oliveto restaurant in Oakland. Serve this with arugula salad and lemon wedges. If using bamboo skewers, soak them in cold water before assembling.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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