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Skewer these kababs

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         *** A WORD FROM THE KITCHEN ***

It's so easy to make "shish kabobs" at home and it is a
way to stretch the budget a little more on meats. If you
combine vegetables and fruits along with your choice of 
meat, you literally have a meal on a stick and can take 
it anywhere. Not only have I included a great recipe for
EASY CHICKEN & BACON SKEWERS today, this issue is also
chocked full of helpful hints & tips to keep in mind when
"bobbing" on the barbie. This Summer fun food-on-a-stick
is quick easy and colorful too.

Enjoy!
Marzee

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RECIPE: CHICKEN & BACON SKEWERS

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INGREDIENTS:
1/4 cup soy sauce 
1/4 cup cider vinegar 
2 tablespoons honey 
2 tablespoons canola oil 
10 large mushrooms, cut in half 
2 green onions, minced 
3 skinless, boneless chicken breast halves - cut into chunks 
1/2 pound sliced thick cut bacon, cut in half 
1 (8 ounce) can pineapple chunks 

DIRECTIONS:
In a large bowl, mix the soy sauce, cider vinegar, honey,
and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in
the refrigerator at least 1 hour. Preheat an outdoor grill
for high heat, and lightly oil grate. Wrap the chicken
chunks with bacon, thread onto skewers. Alternate with
mushroom halves and pineapple chunks. Arrange skewers on
the prepared grill. Cook 15 to 20 minutes, brushing
occasionally with remaining soy sauce mixture, until bacon
is crisp and chicken is no longer pink and juices run clear. 

Yield: 6 Servings
CATEGORIES: Chicken, Grill
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                 MARZEE'S CORNER

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HELPFUL SHISH KABOB TIPS & HINTS:

* Wooden bamboo skewers are inexpensive and easy to find, 
but they must be soaked at least 30 minutes in water 
(preferably warm to the touch) prior to use. This keeps 
them from easily catching fire. If you get into the 
shish kebab habit, then you may wish to invest in 
stainless steel resusable skewers.

* Wash all meats and seafood thoroughly and pat dry before 
skewering and adding to marinade. 

* Meats should optimally be cut in uniformly-sized 1 to 
2-inch cubes for quick and even cooking.

* Parboil vegetables such as bell peppers, zucchini, 
carrots and other dense foods before skewering if you 
like them fully-cooked in the end product. Baby new 
potatoes can be scrubbed and par-boiled in skins or use 
canned whole potatoes.

* When using marinade, a large heavy-duty plastic zip or 
cooking bag works great for prepared skewers. Be sure 
to get most of the air out before sealing so the 
contents are covered with the marinade, and turn the 
bag often while marinating. 

Alternate meat with vegetables and fruit on the 
skewers. Be creative.

A light spray of cooking oil will help keep the kebabs 
from sticking, as you need turn the kebabs often for 
even cooking.

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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