Chicken and sausage kabobs

I got this recipe from Linny, a fellow low carber on a low carb message board, it sure tastes good and is so easy.

The Best Chicken and Sausage Kebabs Ever!

4 boneless skinless chicken breasts
1 1/2 lbs mild Italian sausage
1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon oregano (or use 1 tbsp. fresh oregano)
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
2. In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
3. When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
4. Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.

I broiled them in the oven about 8 minutes per side. I served it with butter sauteed zucchini.