Recipe - Grilled Mixed Grill

Choose chicken, sausage,
beef, pork, and/or lamb, as
you like, and as follows:
1 pound Boneless, skinless chicken
breasts, cut into 1 inch
pieces
1 pound Sweet Italian sausage, cut
into 1 inch pieces
1 cup Grapefruit juice
3 tablespoon Honey
2 tablespoon Melted butter
One half teaspoon Salt
2 tablespoon Chopped fresh rosemary
2 tablespoon Chopped fresh thyme

LAMB MARINADE
1 tablespoon Chopped garlic
1 small Onion, chopped
2 tablespoon Lemon juice
One half cup Oil
1 teaspoon Dried thyme
1 teaspoon Dried marjoram
1 teaspoon Salt
One half teaspoon Pepper

Combine all ingredients in large nonreactive shallow dish; marinade
covered at room temperature for 2 hours, or covered in fridge for several
hours. Remove, reserving marinade, and thread chicken on its own skewer(s)
and sausage on its own skewer(s).

If using beef, combine shishkabob sized pieces of fillet or sirloin with
bottled French dressing; marinate following same times as above. Remove
from marinade and thread onto its own skewer(s).

If using pork tenderloin, cut into similarly sized pieces, and add to
chicken/sausage marinade (increasing marinade ingredients if needed).
Thread onto its own skewer(s).

If using lamb, combine shishkabob sized pieces with lamb marinade.
Marinate as above. Remove and thread onto its own skewer(s).

Grill over mediumhot coals, turning frequently, brushing with respective
marinades. Chicken will take about 15 minutes; sausage about 2025 minutes;
pork, beef or lamb about 20 minutes. Remove from heat and pour on
remaining/respective marinade(s); cover with foil for about five minutes;
serve. Posted to Kitmailbox by Georgemmmc@aol.com on May 2, 1997