| 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
A Message from our Provider:
“Famous last words: I did it my way”