| 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 |
T |
Honey |
| 2 |
T |
Melted butter |
| 1/2 |
t |
Salt |
| 2 |
T |
Chopped fresh rosemary |
| 2 |
T |
Chopped fresh thyme |
| 1 |
T |
Chopped garlic |
| 1 |
|
Onion, chopped |
| 2 |
T |
Lemon juice |
| 1/2 |
c |
Oil |
| 1 |
t |
Dried thyme |
| 1 |
t |
Dried marjoram |
| 1 |
t |
Salt |
| 1/2 |
t |
Pepper |
INSTRUCTIONS
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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