| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | French | 1 | Servings | |
INGREDIENTS
| Choose chicken, sausage, beef, pork, and/or lamb, as you like, and as follows: | ||
| 1 | lb | Boneless, skinless chicken breasts, cut into 1 inch pieces |
| 1 | lb | Sweet Italian sausage, cut into 1 inch pieces |
| 1 | c | Grapefruit juice |
| 3 | tb | Honey |
| 2 | tb | Melted butter |
| 1/2 | ts | Salt |
| 2 | tb | Chopped fresh rosemary |
| 2 | tb | Chopped fresh thyme |
| 1 | tb | Chopped garlic |
| 1 | sm | Onion, chopped |
| 2 | tb | Lemon juice |
| 1/2 | c | Oil |
| 1 | ts | Dried thyme |
| 1 | ts | Dried marjoram |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
LAMB MARINADE Combine all ingredients in large non-reactive shallow dish; marinade covered at room temperature for 2 hours, or covered in fridge for several hours. Remove, reserving marinade, and thread chicken on its own skewer(s) and sausage on its own skewer(s). If using beef, combine shish-kabob sized pieces of fillet or sirloin with bottled French dressing; marinate following same times as above. Remove from marinade and thread onto its own skewer(s). If using pork tenderloin, cut into similarly sized pieces, and add to chicken/sausage marinade (increasing marinade ingredients if needed). Thread onto its own skewer(s). If using lamb, combine shish-kabob sized pieces with lamb marinade. Marinate as above. Remove and thread onto its own skewer(s). Grill over medium-hot coals, turning frequently, brushing with respective marinades. Chicken will take about 15 minutes; sausage about 20-25 minutes; pork, beef or lamb about 20 minutes. Remove from heat and pour on remaining/respective marinade(s); cover with foil for about five minutes; serve. Posted to Kitmailbox by Georgemmmc@aol.com on May 2, 1997
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