Grilled Chicken Skewers

• 8 chicken thighs, boned and skinned, small thighs cut in half, larger ones in thirds or quarters
• 1 pound sweet or hot Italian sausage (optional), cut into 1- to 2-inch lengths
• 1 pound eggplant, zucchini or baby pattypan squash, cut into 1-inch pieces
• 2 bell peppers, preferably one each red and yellow, cut into 2-inch sections
• 2 lemons, cut into eighths
• Salt and pepper to taste
• Several sprigs fresh rosemary

1. Start a gas or charcoal grill (or preheat the broiler); the fire should be moderately hot.
2. If you're using wooden skewers, soak them in water to cover while you prepare the food.
3. Using 8 skewers, alternate the ingredients, but generally, surround both chicken and sausage with the moister lemon and eggplant.
4. Pack the food fairly tightly together on each skewer, and sprinkle with salt and pepper.
5. If you're not using rosemary skewers, tuck some rosemary among the chicken and vegetables.
6. Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly.
7. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source.
8. When the chicken and sausage are browned, the eggplant will be tender; do not overcook.
9. Serve, squeezing hot lemon juice over all.

chicken, sweet, zucchini, bell peppers, lemons, salt, rosemary

Taken from cooking.nytimes.com/recipes/8452 (may not work)