Four Foods on Friday / Chicken Kabobs

1. What is your favorite food that is cooked on the barbeque?

Steaks and kabobs

2. What veggies, if any, do you cook on the barbeque?

Grilled corn, vege kabobs, potatos

3. Tell us a little about your barbeque habits. Who grills, how often, what months, etc.

In Phoenix we grilled all year long. Here in GA we drill in the summer til about Sept. Hubby grills most of the time, but I can also. He is just better.

4. Share a barbeque recipe.

CHICKEN KABOBS - FOR THE GRILL

8 slices bacon, cut in half

4 chicken breast halves, skinned & boned

1 (15 1/2 oz.) can unsweetened pineapple chunks

1 lg. onion

2 lg. green peppers

16 cherry tomatoes

1/2 c. white wine (opt)

3 tbsp. Worcestershire sauce

1/8 tsp. black pepper

Cook bacon for 1-3 minutes or until transparent. Drain and set aside. Cut each chicken breast into 4 strips. Drain pineapple chunks, reserving juice. Combine chicken, pineapple chunks, bacon, onions, green pepper and cherry tomatoes in a shallow dish.
Combine 1/2 cup reserved pineapple juice and remaining ingredients and stir. Pour marinade over mixture. Cover. Chill at least 8 hours, stirring often.
Drain and reserve marinade. Wrap a piece of bacon around each piece of chicken. Alternate chicken with vegetables on skewers. Grill about 6 inches from medium hot coals for 20 minutes or until done, turning and basting often with reserved marinade. (4 servings.)

Grilled Marinated Steak

Grilled Marinated Steak

1 1/2 Pounds Steak (your choice) -- cut in three pieces

3 Tablespoons Vinegar

1 Tablespoon Worcestershire Sauce

1 Tablespoon Olive Oil

2 Garlic Cloves -- minced

1 Freezer Zip Bag -- gallon size

Cut steak into three pieces and place into freezer zip bag.

Combine marinade ingredients and add to bag with meat; freeze.

To prepare: thaw steak in bag with marinade.

Barbecue or grill under oven broiler until desired doneness.

Warning! Do NOT reuse or serve marinade!
Serves 3

Freezer Food Friday

GRILLED VEGETABLES

GRILLED VEGETABLES

2 lg of each color pepper- red, green and yellow - cut up
4 med. tomatoes, quartered

4 yellow squash, sliced

1 med. onion, sliced

1 tsp. basil

1/2 tsp. salt

1/8 tsp. pepper

2 tsp. butter

Place vegetables on a large piece of heavy duty foil; sprinkle with basil, salt and pepper; dot with butter. Fold foil edges over and wrap securely; place on grill. Cook over medium coals 20-25 minutes, turning after 10 minutes