Hello Everyone!

Just because it's such a gorgeous Sunday, I decided to grill outdoors. It's just easier for me since I am spending the afternoon out by the pool reading. This recipe for chicken kebobs is simply delicious and I will serve it along with grilled vegetables. I found the recipe for the veggies in Betsy's Cookbook Heaven section and it sounded too yummy to pass up. Since I have all of the vegetables on hand, I said "why not". Besides, on my trip I had tasted grilled eggplant and it was divine so when I read this recipe I wanted to try my hand at it. Thanks Betsy, for sharing this gem with us!!

Happy Sunday to all!!! Gina

Caribbean Marinated Chicken Kebobs
serves 6

6 boneless, skinless chicken breast halves
1/3 cup orange juice
1/3 cup lime juice
3 Tbsp. canola oil
3 Tbsp. honey
1/4 tsp. ground red pepper (more if you want to kick up the heat)
1 Tbsp. ground coriander
2 garlic cloves, minced
1/2 lime
3/4 tsp. dried basil
1/2 tsp. salt
3/4 tsp. oregano
salt and pepper to taste
bamboo skewers (soak skewers in water for at least two hours before grilling).
red and green pepper chunks
mushroom buttons
onion chunks
1/2 cup orange marmalade
1 Tbsp. soy sauce

Rinse the chicken and pat dry. Cut chicken into chunks for skewers. Place in a large bowl and pour in the orange and lime juices, canola oil, and honey. Add the red pepper, basil, oregano, salt and pepper and garlic. mix well and let marinate covered in refrigerator for about 3 hours.

When ready to grill, thread chicken chunks alternating with mushrooms, onion and pepper pieces. Grill til chicken chunks are done, mix together orange marmalade and soy sauce and brush on kebobs before taking off grill.

Asian Marinated Grilled Vegetables
From: San Francisco Chronicle Cookbook Volume II
by Michael Bauer and Fran Irwin; Chronicle Books; April 2001; ISBN: 0811830217; Paperback
Cookbook
Serves 4-6

Microwaving prepared vegetables in a marinade infuses them with flavor and allows you to finish them in a grill pan in a matter of minutes. The vegetables may be marinated and microwaved z day ahead, stored in the refrigerator, then grilled as needed. Just about any combination of vegetables will work, including asparagus, red onions and carrots. Cooking times may vary. This recipe is from Michael Bauer.

Vegetables:
1 red bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
1 green bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
2 zucchini, cut lengthwise into 4 slices
2 yellow squash, cut lengthwise into 4 slices
1 eggplant, cut into 1/4-inch rounds
2 portobello mushrooms, cleaned and cut into 1/4-inch strips
Vegetable or olive oil

Prepare the marinade. Place the bell peppers in a flat, microwave-safe dish and pour in half of the marinade, making sure to coat the pieces well.

Place the zucchini, squash, eggplant and mushrooms in another microwave-safe dish and pour in the remaining marinade. Tightly cover both dishes with plastic wrap.
Microwave the peppers for 6 minutes; microwave the other vegetables for 4 minutes. They should still be a little crisp.

Brush a grill pan with oil and place over high heat until the pan is hot. Or prepare an outdoor grill, letting the coals burn down to the gray-ash stage.

Working in batches, place a single layer of vegetables (reserving the marinade) in the grill pan (or on a vegetable-grilling rack on the barbecue, if grilling). Cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side of the vegetables. Turn and grill other side for 2 to 3 minutes. Serve the marinade on the side as a dipping sauce.

Asian Marinade
Makes a generous 1/2 cup

1 teaspoon minced fresh ginger
2 garlic cloves, minced
1/2 cup soy sauce
1 teaspoon rice wine vinegar
1/8 teaspoon Asian sesame oil
1/2 teaspoon fresh lemon juice
2 tablespoons chopped cilantro
Combine the ginger, garlic, soy sauce, vinegar, sesame oil and lemon juice in a bowl. Mix well.

Sprinkle the cilantro over the grilled vegetables.