March 28 - Something On A Stick Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Shish-Ka-Bob
Categories: Cajun, Poultry, W/ine, Vegetables, Bbq
Yield: 4 Servings

3 tb Butter
1 lg Onion; chopped
1/2 Bell pepper, cored, seeded,
- chopped
1/2 c Teriyaki sauce
1/2 c Sherry
ds Tabasco sauce
2 Sprigs parsley; chopped
1/2 ts Thyme
1/2 ts Allspice
1/2 ts Seasoned pepper
1 Bay leaf
4 Chicken breasts; boned, each
- cut into 3 pieces
Red & black pepper
W/hole mushrooms; cleaned
Tiny tomatoes; stemmed
Bell pepper; sliced

MMMMM-----------------------BASTING SAUCE----------------------------
1/2 c W/ater
2 tb Butter
1 ts Lemon juice
1 ts Soy sauce

In a pan, melt the butter. Add the onion and bell
pepper. Saute for 5 minutes. Add the Teriyaki sauce,
sherry, Tabasco sauce, parsley, thyme, allspice,
seasoned pepper, and bay leaf. Simmer for 5 minutes
more. Allow the marinade to cool.

In a bowl, place the chicken breasts. Pour the cooled
marinade over the chicken. Refrigerate overnight.

Remove the breasts from the marinade and season with the
red and black peppers, to taste. Fold each piece of
chicken in half and place on a skewer. Then alternate
skewering the chicken with whole mushrooms, tiny
tomatoes, onions, and bell peppers.

TO PREPARE THE BASTING SAUCE: In a pot, heat the water,
butter, lemon juice, and the soy sauce until the butter
melts. Stir to mix.

Cook the shish-ka-bobs over hot coals and wet hickory
chips until the chicken is cooked. Baste frequently with
the basting sauce.

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger,
published 1987

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... Is multigrain vodka healthy like those brown muffins?
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