Fast Recipes

Italian sausage skewers

Perfect for both dinner parties and midweek suppers.

By Jessica Brook
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
  • Print
Whether they are shared at a party or made as a midweek dinner, these simple Italian sausage skewers with bread and chicken thighs are guaranteed to please the table.
This dish takes cues from Abruzzo's spiedini, which features skewered lamb or mutton grilled on a brazier.


  • 4 chicken thigh fillets (200gm each), cut into 24 pieces
  • 6 thick Italian sausages (about 600gm), cut into 24 pieces
  • 4 3cm-thick slices ciabatta, cut into 16 pieces
  • 60 ml (¼ cup) extra-virgin olive oil
  • Finely grated rind and juice of 1 lemon
  • Fresh bay leaves, for skewering
  • ½ small radicchio, leaves separated
  • 80 gm rocket
  • Shaved parmesan, to serve
  • Lemon wedges, to serve
Salsa verde
  • 1 tsp capers, finely chopped
  • ¼ cup finely chopped basil
  • ¼ cup finely chopped flat-leaf parsley
  • Juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil


  • 1
    Combine chicken, sausages, bread, oil, lemon rind and juice in a large bowl. Toss to combine. Thread onto 8 metal skewers alternating between meats and bay leaves.
  • 2
    Preheat a lightly greased char-grill pan over medium-high heat. Add skewers and cook, turning frequently, until charred and meats are cooked through (12-15 minutes).
  • 3
    Meanwhile, for salsa verde, place ingredients in a bowl, season to taste and whisk to combine.
  • 4
    For salad, combine radicchio, rocket and parmesan in a serving bowl with lemon wedges. Serve skewers on a platter, drizzled with a little salsa verde with remaining on the side.