If Eating Out, Do You Prefer a Restaurant or a Friend’s Kitchen?

Sometimes eating at a friend’s home is so much better than going to a restaurant.  My friend Dorothy is a whiz in the kitchen.  No matter what she serves, it is guaranteed to be better than anything ordered at a restaurant.  Try her Shish Kebab recipe and see for yourself. 

Rosemary Shish Kebabs – serves 4-6

4 tablespoons olive oil

2 tablespoons prepared mustard (regular hot dog mustard)

2 tablespoons cider vinegar

1 teaspoon salt

1 teaspoon chopped garlic

1 teaspoon crushed rosemary

3/4 teaspoon onion salt or finely minced onion

1/2 teaspoon ground black pepper

2 pounds lean leg meat or chicken pieces (chicken tenders are the fastest to work with)

Suggested kebab components:

16 red onion pieces
16 red bell pepper squares
16 small whole mushrooms
Pearl tomatoes  

Combine the olive oil, mustard, cider vinegar, salt, garlic, rosemary, onion salt or minced onion and black pepper in a large bowl and mix well. 

Cut the chicken into 1-inch pieces and add to the bowl.  Stir until the pieces are covered with marinade.  Refrigerate, covered, for at least 1 hour. 

While the chicken is marinating, cut the red onion and bell pepper. Rinse the mushrooms and tomatoes. 

 If you are using wood skewers, soak in water for a while before assembling the kebabs to prevent them from burning on the grill.  You may have to weigh them down in the water to soak or they may just float.  Or use long metal skewers. 

Make the kebabs, alternating the chicken pieces with the red onion, bell pepper, mushrooms and tomatoes. 

If you are using a grill, heat it according to directions.  Grill the kebabs over direct medium heat, with the lid closed, for about 8 minutes, or until the meat is firm to the touch and the juices run clear.  Turn over the skewers halfway through cooking.  Remove from the grill and let rest for several minutes before serving. 

If using the oven broiler, set a rack in the middle position and turn the heat to broil. When it has heated up, place the kebabs on a sheet pan or other metal container with a flat bottom and place on the rack.  Broil the kebabs for 5-6 minutes per side.  When you cut into a piece of the chicken, it should be white, not pink.  If it shows some pink meat, broil another minute.  Remove from the oven and let rest for several minutes before serving.

                        For more recipes, order "Help! My Apartment Has a Kitchen!"