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The theological roots of this concept of “vocation” are found in the biblical doctrine of creation and divine sovereignty. We are by God’s creative decree shaped in His image and thus designed to reflect in all our endeavors the purposeful activity of God Himself. All Christians, therefore, should ideally embrace their “work”, however secular and uneventful it may appear, as a calling of God, a responsibility for which they have been uniquely endowed that is designed in its own way to glorify God. One’s “job” or “career” or “occupation” thus has a meaning beyond mere personal fulfillment. “Ministry” is therefore not what the majority of Christians perform as “a discretionary time activity – something done with the few hours that can be squeezed out of the week’s schedule after working, sleeping, homemaking, neighbouring, washing and doing the chores” (Stevens, The Other Six Days, 132). It is, rather, all of life when discharged in faith.
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Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.
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    • Chicken Tikka Kebab (Spieler)

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Meats Grilling, Vegetables, Recipes 4 Servings

    INGREDIENTS

    2 tb Plain yogurt
    2 tb Tomato paste
    1 tb Tamarind paste OR honey
    1 tb Paprika
    1 sm Onion; grated
    3 Garlic cloves; chopped
    1 ts Powdered ginger
    1/2 ts Salt
    1/2 ts Cumin
    1 pn Cayenne pepper
    1 pn Nutmeg
    1 1/2 lb Skinless boneless chicken breasts; cut into 1+1/2-inch cubes
    Vegetable oil
    OR melted butter; for brushing

    INSTRUCTIONS

    Combine the yogurt, tomato paste, tamarind paste, paprika, onion, garlic,
ginger, salt, cumin, cayenne and nutmeg in a nonmetal container. Blend
well. Add the chicken cubes and toss until the chicken is evenly coated
with the mixture. Cover and refrigerate overnight. When ready to grill,
remove the chicken from the marinade and thread onto skewers. Brush with a
little oil or butter and grill until the chicken is just cooked through,
about 3 minutes per side.
[Serves 4. PER SERVING: 190 calories, 37 g protein, 4 g carbohydrate, 2 g
fat (1 g saturated), 92 mg cholesterol, 176 mg sodium, 0 g fiber.]
Notes: SF Chronicle 5/13/98
Recipe by: Grilling by Marlena Spieler
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998

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