Jamaican Jerk Kebabs

Jerk glaze ¼ cup olive oil 2 Tbsp lime juice 2 cloves garlic, minced 2 tsp dried oregano leaves 1 Tbsp grated lime peel 1 Tbsp finely diced onion 1 Tbsp brown sugar ½ tsp allspice ¼ tsp cinnamon ¼ tsp cayenne pepper Kebabs 1 pound boneless chicken breast cut into 1” pieces 8 oz light smoked sausage (turkey, pork or beef) 2-3 green peppers, cut into 1” pieces Preheat grill to medium high, brush rack with oil. Combine all ingredients for jerk glaze in a small bowl. Set aside half of glaze for serving. Thread chicken, sausage and pepper onto 8 skewers. Grill skewers, covered over direct heat until chicken is no longer pink (about 8 minutes). Turn skewers and brush with glaze every 2 minutes during grilling using half of the glaze. Just before serving brush skewers with reserved glaze.