If using wooden skewers soak them in water for about an hour before you need them.
Preheat the grill to a medium heat.
Oil grill grates carefully.
Cut all of your ingredients into cubes that are similar in size and shape.
Load the ingredients onto the skewers. Be sure not to overcrowd the skewers so things cook evenly. Layer any which way you like. I enjoy making mine all a bit unique.
In a medium size bowl whisk olive oil, and white wine vinegar together. Add all the spices to the bowl and whisk again. Brush generously over the kebabs. Tap off excess oil and place on a platter to bring out to the grill.
Place you skewers on the grill and cook for about 4 to 5 minutes on each side, making sure you cook them as evenly as possible. If you like yours well done with a bit of char just cook them for a few more minutes.
I like keeping one side of my grill off so I can move any skewers off the heat if I get flare ups, and also just because it's always nice to have a spot to move things over to if some are cooking slightly quicker than others.
If you are a BBQ sauce fanatic you can brush some on right as they come off the grill. Use your favourite kind, but be sure it pairs well with sage.
Serve with a big old adventurous smile!
Adapted from Ricardo Cuisine's Chicken, Peach, and Chorizo Fricassee