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Receta Blaine's Shish Kabobs
by CookEatShare Cookbook

Blaine's Shish Kabobs
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Ingredientes

  • 6 pound chicken breasts
  • 30-40 bamboo skewers
  • 2 c. favorite barbecue sauce (I use K.C.'s original)
  • 1/2 c. honey
  • 1/2 c. maple syrup
  • 1 (20 ounce.) can crushed pineapple
  • 1/2 sliced onion
  • 2 whole garlic cloves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic pwdr
  • 1/2 teaspoon crushed basil leaves
  • 3 bay leaves
  • 1/2 teaspoon onion pwdr
  • 2 (20 ounce.) cans sliced pineapple
  • 2 1/2 onions
  • 1 bell pepper
  • 1 carton cherry tomatoes
  • 1 carton mushrooms
  • 2 bell peppers

Direcciones

  1. Two days before barbecue, prepare meat. Remove skin from chicken. Strip meat from breasts. Cut up meat into small chunks about 1 1/2 inches square. In a blender combine barbecue sauce, honey, syrup, crushed pineapple, sliced onion, garlic cloves, black pepper, garlic pwdr, basil leaves, bay leaves, and onion pwdr. Blend at high speed till smooth. Place in a large bowl and add in prepared chicken. Stir till well coated. Cover and place in refrigerator. Stir twice a day for the next couple of days.
  2. On the day of the barbecue, soak bamboo skewers in a pan of water for several hrs so they do not burn. Drain pineapple slices and cut into quarters. Cut up bell peppers into 1 inch square pcs. Peel onions; cut off tops and bottoms, cut in half and then quarters. Separate layers of onions into small onion wedges. Wash mushrooms and tomatoes. Remove stems from tomatoes. Drain chicken of excess sauce. Don't reuse sauce (salmonella). Using the various ingredients, put meat and vegetables onto skewers.
  3. Cook over medium coals on one side for 5-8 min, brushing with fresh barbecue sauce. Turn and cook another 5-8 min. Serve immediately. Serves 15.