Grilled chick kabobs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breasts; deboned | |
| 1 | can | (8-oz) pineapple chunks |
| ¾ | teaspoon | Garlic powder |
| ¾ | teaspoon | Powdered ginger |
| ¼ | teaspoon | Salt |
| ¼ | cup | Salad oil |
| 1 | pounds | Fresh whole mushrooms |
| 2 | Green peppers; cut into 1-1/2 inch cubes | |
| Soy sauce | ||
| Oil | ||
Directions
Clean mushrooms & place them in a mixture of soy sauce & oil to cover.
Refrigerate. Cut chicken into 1-½ inch chunks. Drain pineapple, reserving juice. To the juice add garlic powder, ginger, salt & salad oil. Mix & pour over chicken to coat. Cover & refrigerate at least 2 hours. Parbroil peppers 2 minutes. Drain. Thread skewers with alternating pieces of chicken, peppers, pineapple & whole mushrooms. Brush with marinade. Have charcoal grill very hot. Place on grill & cook 10-15 minutes. Do not overcook or they will dry out. (These are delicious served with a rice casserole, green salad & crusty bread.) BANKIE MC CARTY
OSCEOLA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .