Fire Roasted Chicken Kabobs
2 pounds boneless, skinless chicken breast
3 lemons
1 small onion, peeled
1 pinch saffron
1 tablespoon salt
1 teaspoon black pepper
Trim chicken and cut into 2-inch chunks and place in a glass or stoneware bowl.
Grilled Hawaiian Chicken
6 chicken breasts, boneless
2 cups pineapple juice
2 tablespoons Worcestershire sauce
2 ounces soy sauce (regular or low sodium)
2 tablespoons brown sugar
Combine all ingredients except chicken and stir. Poke about 5-8 sets of holes in each chicken breast. Put chicken in marinade, making sure it is covered in the mixture. Add more pineapple juice if necessary. Cover tightly, and refrigerate for 24-36 hours. Grill when desired.
Rhubarb Grilled Chicken
Makes 8 servings.
2 cups diced rhubarb
1 cup red wine or orange juice
2 cups granulated sugar
1/2 cup Dijon-style mustard
4 pounds boneless chicken breasts
1 tablespoon olive oil
Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
Skin and lightly pound the chicken breasts.
Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.
Stop, Drop And Sizzle Shish Kabobs
Source: Chefs Captain Frank Salomon & Captain Doug Mummert – azfamily.com
1 bottle teriyaki marinade
1 clove garlic, minced Black pepper, freshly ground
2 pounds beef or chicken, cut into 2-inch cubes
1 pound large white mushrooms
2 pints cherry tomatoes
2 bell peppers, cut into 1-inch squares
2 onions, cut into 1-inch slices
1 can chunked pineapple
Bamboo skewers, soaked in water
In a large bowl, mix marinade, garlic and black pepper. Add beef or chicken; marinate 2 hours in the refrigerator.
Alternating meat, vegetables and fruit, thread ingredients on individual skewers. Turning often, broil or grill skewers for about 20 minutes.
Cut the lemons in half and juice into the bowl, add the rinds as well.
Coarsely chop the onion and add with the salt and black pepper.
Grind the saffron in with a lump of sugar in a mortar and pestle, place the powder in a cup and add 1/2 cup boiling water. Allow to cool before using.
Add the saffron tea to the bowl and mix well, cover and let chicken marinate for 12 hours.
When ready to cook light the grill and while it is getting hot thread the chicken onto metal skewers. You may add any vegetables you like to the kabobs.
When the grill is hot, cook the kabobs until done and serve with rice and salad of your choice.
