grilled "mixed grill"

Categories
None
Yield
1 Servings
MeasureIngredient
  Choose chicken, sausage, beef, pork, and/or lamb, as you like, and as follows:
1 pounds Boneless, skinless chicken breasts, cut into 1 inch pieces
1 pounds Sweet Italian sausage, cut into 1 inch pieces
1 cup Grapefruit juice
3 tablespoons Honey
2 tablespoons Melted butter
½ teaspoon Salt
2 tablespoons Chopped fresh rosemary
2 tablespoons Chopped fresh thyme
1 tablespoon Chopped garlic
1 small Onion, chopped
2 tablespoons Lemon juice
½ cup Oil
1 teaspoon Dried thyme
1 teaspoon Dried marjoram
1 teaspoon Salt
½ teaspoon Pepper

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@... on May 2, 1997

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