Honey Chicken Kabobs

Recipe source: allrecipes.com

Original Recipe Yield 12 servings

 Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade

Recipe of the Week: Beef Carne Asada

via AllRecipes:

Ingredients

• 3/4 cup orange juice
• 1/2 cup lemon juice
• 1/3 cup lime juice
• 4 cloves garlic, minced
• 1/2 cup soy sauce
• 1 teaspoon finely chopped canned chipotle pepper
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 tablespoon black pepper
• 1 bunch fresh cilantro, chopped
• 1/2 cup olive oil
• 3 pounds flank steak

Directions

1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Recipe of the Week: Leg of Lamb

a.) Preheat oven to 325 degrees.
b.) Season leg. Cover with foil tent. Put in oven.
c.) Cook roast for 18-20 minutes / pound.
d.) Internal temp should be 135 degrees.
e.) Let roast stand 20 minutes. Carve.
f.) Suggested seasoning: garlic powder, our "Creamy Sicilian" dressing.

Turkeys Recipe

a.) Preheat Oven to 325 degrees.
b.) Season room temperature turkey, cover with foil.
c.) Cook for 15-18 minutes / pound.
d.) Remove foil for the last 45 min. Baste bird every 15 minutes.
e.) Internal temperature at the thigh joint should be 165-170 degrees.
f.) Remove from oven, let stand 20 minutes, carve and serve.