|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|
|2 tablespoons||Melted butter|
|2 tablespoons||Chopped fresh rosemary|
|2 tablespoons||Chopped fresh thyme|
|1 tablespoon||Chopped garlic|
|1 small||Onion, chopped|
|2 tablespoons||Lemon juice|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried marjoram|
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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