Summer Dinner Guests?

Just found out about an unexpected dinner guest on a hot day (aka, no kitchen!). Thought of this Tyler Florence recipe that I've never used, but which might be just the ticket for dinner tonight, with a salad of fresh local greens instead of the Caesar salad that he recommends.

Chicken Kebob Salad

Ingredients

For the kebabs:

• 8 links sweet Italian pork sausage
• 1 crusty baguette
• 2 to 3 medium, boneless, skinless chicken breasts
• 12 fresh bay leaves
• 1/2 cup extra-virgin olive oil
• 2 lemons
• Kosher salt and freshly ground black pepper

Directions

Special equipment: 4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.

Preheat grill to medium-high heat.

For the kebabs:

Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.

Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.

Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.