• 4 chicken breasts
• 1 lb Italian sausage
• pt cherry tomatoes
• 2 t colavita pepper oil
• T fresh rosemary, chopped
• ½ c fresh lemon juice
• 1 t salt
• 3 bay leaves, broken into pieces
• 2 garlic cloves, pressed

• Glaze Ingredients
• 2 T soy sauce
• 1 T honey
• 1 t olive oil
• 1 t worchestershire sauce
• 1 t garlic and ginger powder

Cut each piece of chicken in half lengthwise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. For chicken marinade, in a large baking dish mix pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic.

Place each chicken skewer in the marinade and marinate for at least three hours.

Bake sausage at 350 F for 20 minutes. Cut each link into three pieces; set aside.

Cook chicken on grill until internal temperature reaches 165 F or cook in oven at 350 F until internal temperature reaches 165 F.

Skewer sausage and place on hot grill until internal temperature reaches 155 F or cook in oven at 350 F until internal temperature reaches 155 F. When cooked completely, place on a large platter, garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

The last five ingredient are mixed together to form a glaze. Season glaze with salt and pepper to taste.

Preparation time: 3 hour
Cooking time: 1 hour

Uncle Phaedrus.
I don't remember where I found the glaze recipe, but it wasn't with the mixed grill recipe.