|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try or chicken kabobs for more results.
Results 1 - 7 of 7 for beef or chicken kabobs
Trim excess fat, ... 3 hours minimum, or 4 days maximum. ... properly golden brown, rub lemon juice on meat and serve hot with rice or bread. Serves 6-8.
Skewer meat and ... till smooth. Baste kabobs well. Cook over charcoal or under broiler. Turn-baste ... min. Serve extra sauce for dipping. 4-6 servings.
Cut meat and ... a baking dish or pan and bake ... the 40 minute mark (cabbage releases a lot of liquid) so that your vegetables do not get too tender.
Slice up pork, chicken, beef into bite size ... refrigerator. Place in 9x13 pan. Bake at 350 degrees for 1 hour, stirring frequently. Serve with or over Rice Pilaf.
Mix well all ... Do not mix chicken and beef in same bowl. ... Skewer above ingredients. Chill in refrigerator. Grill or broil approximately 25 minutes.
Combine all ingredients ... for several hours or overnight. Fill skewers ... Broil over hot coals 10 to 12 minutes, turning and brushing often with marinade.
Makes 10 or more skewers with ... Can marinate raw chicken strips in another ... shrimp, chicken and-or beef with cherry tomatoes, ... beef and chicken kabobs a little longer ... Good with rice, too!
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