Grilled \"mixed grill\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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