Recipe - City Chicken Kabobs

1 pound Veal, cubed
1 pound Pork, cubed
2 tablespoon Olive oil
1/8 cup Dry red wine
One half Lemon, juiced
1 Clove garlic, chopped
1 ds Thyme
1 pn Sage
To taste salt and pepper
1 Loaf thick bread cut into
cubes
4 sl Thick country bacon, cut
into 2" pieces

I found these two City Chicken recipes doing an Alta Vista search.

City chicken is a Michigan regional specialty. It doesn't use chicken and
it's popularity extends to rural areas and big towns alike. It's just
something every Michigander has in their repertoire. I use pork and veal.
Don't buy the fancy expensive veal. Shoulder meat is fine, just trim off
the grizzle and fat.

This dish can be made up ahead up time and left to marinate. Some city
chicken recipes are breaded and deep fried. I prefer the healthier broiling
method without the breading. To make 812 City Chicken Kabobs, you'll need:

Make a marinade consisting of the wine, olive oil, garlic, lemon juice and
seasonings. Marinate the veal and pork cubes for an hour. On your kabob
sticks alternate threading the bread cubes, veal, pork and bacon. (You can
thread in some slices of red pepper for color, too!) Place on a tray and
sprinkle with some of the marinade and place under the broiler for about 30
minutes, rotating them occasionally.

Another trick I often use is to thread in some fresh herbs inbetween the
meat. This adds a wonderful flavor to the city chicken as well. This is
basic homecooking at its best. The kids love it. Serve it with a glass of
moojuice. And as always, a creative cook is a good cook.

Posted to FOODWINE Digest 05 Dec 96

From: Chris Marksberry chrism1@MAIL.PHOENIX.NET

Date: Fri, 6 Dec 1996 12:42:14 +0000