The Rural Voice, 2001-08, Page 43RURAL LIVING
Kabobs, flavourful BBQ addition
Selected by Bonnie Gropp
What could be easier — or more
fla►'ourful — than kabobs grilled to
perfection for summer dining.
WOLFGANG PUCK'S GRILLED
CHICKEN KABOBS WITH
LEMON AND THYME
2 tbsp olive oil
2 tbsp lemon juice
1 small shallot, minced
2 tsp fresh thyme leaves
1 clove garlic, minced
1 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground black
pepper
4 large boneless, skinless chicken
breast halves
2 lemons each cut into 4 wedges
In medium bowl, whisk together
olive oil, lemon juice, shallot, thyme,
garlic, zest, salt and pepper. Place in
Targe re -sealable plastic food storage
bag.
Using a fork, pierce each chicken
breast several times to help the
marinate penetrate. Cut each chicken
breast into about 8 Targe chunks.
Place marinade in plastic bag; add
chicken. Refrigerate about 1 hour.
Preheat grill. Thread chicken
chunks onto 8 skewers with lemon
wedges.
Cook kabobs over medium hot fire
for about 8-10 minutes or until
chicken is cooked through, turning
once.
SCALLOP KABOBS
three medium green peppers, cut
into 1 1/2 inch squares
1 1/2 lbs. fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tbsp lemon juice
dash garlic powder
dash black pepper
Parboil green peppers for 2
minutes. Alternately thread first three
ingredients on skewers. Combine
next five ingredients.
Brush kabobs with wine/oil/lemon
mixture, place on grill.
40 THE RURAL VOICE
Grill 15 minutes, turning
and basting frequently.
PORK KABOBS
1 1/2 pounds boneless pork,
cut into I l/2inch cubes
1/2 cup olive oil
1/4 cup dry white wine
1/2 lemon, juiced
1 tsp salt
1/2 tsp pepper
1 tsp chopped fresh oregano
1/2 tsp dried thyme
Place meat cubes in a large
bowl. In a small bowl, mix
remaining ingredients together
well. Pour over meat. Toss to
coat. Cover bowl and
refrigerate overnight.
Prepare barbecue grill.
Drain meat and reserve
marinade. Slide meat cubes
onto skewers. Place on grill and
cook for about 20 minutes total,
basting with reserved marinade.
SAUERKRAUT
MARINATED PORK
With cookout season in full swing, discover the
delights of grilled kabobs for a flavourful
alternative.
KABOBS
1/2 cup sauerkraut juice (reserve
sauerkraut)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
2 tsp Worcestershire sauce
2 small onions, thinly sliced
2 whole garlic cloves, crushed
1 tsp coarsely ground black pepper
1 tsp dry mustard
1 1/2 pounds pork butt or pork
shoulder, cubed
Combine sauerkraut juice, oil,
vinegar, soy sauce, Worcestershire
sauce, onions, garlic, pepper, and
mustard in a bowl; add pork cubes to
marinade and turn to coat thoroughly.
Cover and marinade 6 hours in
refrigerator. Remove meat from
marinate, thread on skewers and grill
on high heat for one minute. Reduce
heat to medium and cook 10-12
minutes, turning once. Heat reserved
sauerkraut. Serve kabobs with
sauerkraut and a variety of grilled
vegetables.
GLAZED PORK KABOBS
4 large carrots
1/2 cup apricot preserves
1/2 of an 8 -oz can tomato sauce
1/4 cup packed brown sugar
1/4 cup dry red wine
2 tbsp lemon juice
2 tbsp cooking oil
1 tsp onion juice
1 1/2 pounds lean boneless pork
fresh pineapple chunks
Cut carrots into 1 inch pieces. In
small saucepan, cook covered, in
small amount of boiling salted water
for 15 to 20 minutes; drain.
In saucepan, combine apricot
preserves, tomato sauce, brown
sugar, wine, lemon juice, oil and
onion juice. Cook, uncovered 10-15
minutes; stir occasionally.
Cut pork into I inch cubes. Thread
pork, carrots and pineapple chunks on
six skewers; season with salt and
pepper. Grill over medium coals
about 10 minutes; turn frequently.
Brush with sauce; grill until done
about five minutes more.