| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Oregano |
| 2 |
ts |
Whole thyme |
| 1/4 |
tb |
Garlic, minced |
| 1 |
tb |
Onion, minced |
| 1 |
tb |
Unseasoned meat tenderizer |
| 1 |
tb |
Accent® seasoning mix |
| 4 |
tb |
Fresh lemon juice |
| 1 |
c |
Vegetable oil |
| 6 |
lb |
Chicken breast or lamb, cubed |
| 2 |
tb |
Oregano |
| 1 |
tb |
Garlic, minced |
| 1 |
tb |
Onion, minced |
| 1/4 |
c |
Rosemary leaves, chopped |
| 3/4 |
c |
Vegetable oil |
| 1/3 |
c |
Wine vinegar |
| 20 |
sl |
Italian bread |
| 20 |
|
Water soaked bamboo skewers |
INSTRUCTIONS
MARINADE
BASTING SAUCE
Mix together marinade ingredients and add chicken. Marinate chicken in
refrigerator at least overnight (may be left for 2 days); mix occasionally,
insuring chicken is well coated. Mix sauce in a jar and shake well every
day until chicken is cooked. Strain sauce into a shaker; put about 5 cubes
of lamb on each skewer; grill until done, (personal preference) basting
with sauce while grilling. Fold slice of bread over grilled spiedi and
remove skewer. Yield 20 spiedis.
By Molly Rood <rogue@dplus.net> on May ay,, 20, 1997
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