Ingredients

• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh chives
• 3 tablespoons soy sauce
• 1 clove garlic, minced
• Zest of 1 large lemon
• 1/4 teaspoon freshly ground black pepper
• 1 pound (5 to 6 links) chicken sausage links, cut into 1-inch pieces to yield 24 pieces
• 4 medium zucchini, ends trimmed, cut into twenty-four 1-inch-thick slices
• 1 large lemon, cut into three 1/2-inch-thick slices and each slice cut into quarters
• 2 fennel bulbs, ends trimmed, quartered
• 1 red bell pepper, cored, seeded and cut into sixteen 1-inch-square pieces
• Vegetable oil, for oiling the grill

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Instructions

1. Watch how to make this recipe.
2. Special equipment: Eight 10-inch bamboo skewers, soaked in water for 30 minutes to prevent scorching, or 8 metal skewers.
3. For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
4. For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
5. Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
6. Arrange on a platter and serve.