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Step 1
Preheat grill to medium-high heat. Take 4 links of sweet Italian pork sausage and cut in half in the middle. Chop 2 medium boneless chicken breasts (skin-on) into chunks roughly the same size as the sausage. Take one crusty baguette, and cut it into rounds. Using metal skewers make two extra-large kabobs (two skewers per kabob). Thread the components alternating bread, chicken, sausage and fresh bay leaves until the skewers are full. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
Step 2
Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook.
Step 3
Prepare the salad. In a blender, combine 2 anchovies, 1 garlic clove, 1 tablespoon lemon juice, 2 egg yolks, and 1 tablespoon of grated Parmigiano-Reggiano cheese. Pulse a couple of times to combine, then add 2 tablespoons water and blend again.
Step 4
Keep the motor running, and gradually pour 1 cup extra-virgin olive oil through the feed tube and continue to blend until emulsified. Season to taste with salt and some freshly ground black pepper.
Step 5
Chop 2 heads of romaine lettuce, and throw into a large mixing bowl. Dress the salad with homemade dressing, add some Parmigiano-Reggiano cheese and some cracked black pepper, and mix thoroughly.
Step 6
When the kabobs are done, remove them from the grill and serve alongside the salad. To plate, garnish with more Parmigiano-Reggiano cheese and fresh lemon.
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Grilled Chicken Kabob Salad Step by Step
