1Marinade: In plastic food storage bag, mix oil, broth, shallot, juice and garlic; seal. Let stand 10 minutes.
2Kabobs: Add chicken and sausages to bag; seal. Let marinade in refrigerator 30 minutes. Drain; reserve marinade.
3Thread each of 4 (14-inch) metal skewers alternating 3 pieces chicken, 4 folded sage leaves, 4 zucchini pieces and 3 sausages pieces. Salt and Pepper kabobs.
4Prepare outdoor grill with medium-hot coals, or preheat stove-top grill pan. Brush grill rack or broiler-pan with oil. Grill kabobs 4 to 6 inches above coals or directly on grill pan 10 to 12 minutes, turning often and basting with marinade until chicken is cooked through. Remove to plate; cover.
5Grill pitas 1 minute per side. Serve kabobs with pitas and Piniento Aioli.(Another recipe)