Friday, October 3, 2008

Delish-Shish Kabob by Drea

This is a meal for four maybe six.

Extra virgin olive oil spray
Twang - {lemon-lime and chili-lime beer salts} (
Creole seasoning
McCormick's Monterrey Steak Seasoning
Italian Seasoning
Onion powder
Garlic powder
Cayenne pepper (if you like hot)
Freshly ground black pepper
1 sm. pkg. skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 sm. pkg. beef country ribs - boneless
1 sm. pkg. smoked Italian sausage
1 lg. bell pepper (red or green - pretty colors)
2 sm. squash
3 or 4 sm. zucchini
1 lg. red onion
1 french baguette (the long hard stick - LOL)

Clean, cut and season meats separately, either the day before or at least 4hours before cooking. Do Not Mix Meats. Remember to wash hands before handling all foods and in between the (seasoning) changing of the meats.

Cut the meats into good sized chunks (1 1/2 to 2 inch pieces)
Cut the chicken breasts in half long wise then cut into chunks.
Cut sausage horizontally, then cut into chunks.

Place seasoned cut meats separately into zip freezer bags and refrigerate.

Take all vegetables, Wash, clean and cut..., Julienne or however you like thick or thin.
Cut veges when you are ready to cook and the meats are out of fridge and you are ready to cook.

Take your baguette and cut like you are making small 1/2 inch bookends (crustini's)
Spritz some extra virgin olive oil or spread on some butter and sprinkle with garlic or Italian seasoning. Can lightly toast on grill, then add to end of kabob or have at it separately.

Note, regarding Skewers..., if you are cooking in an oven or on an electric grill no need to soak wooden skewers...., if you are grilling outdoors with an open flame, then soak wooden skewers in chicken broth before you put the meat on. (You can soak over night or at least an hour before use.)

Back to business...
Each skewer has a layering of 1 meat and varying vegetables with bread topped at end. You can do mixed meat kabobs, but I would advise to do those last due to cross-contamination. (Never hurts to be careful - LOL)

Side dishes for the really hungry prepared at the same time or right before grilling...
Fettuccine Alfredo, wild rice, brown rice, grilled corn, or salad..., and to top it off with dessert I like pound cake.

I know you know how to make the rest so go get your GRUB ON!!!!


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