Free Recipe Chicken Shish Kebabs
Recipe Type: Free Main Dish Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Shish Kebabs Recipe
12 -(up to)
16 Fresh mushrooms about 1 1/4
-in diameter
1/4 c Butter
1 tb Water
1/4 ts Salt
4 -(up to)
6 Mild sausages(needs kosher
-substitution)
4 Skinned; boneless breast
-halves from frying chicken
4 Chicken livers(prepped as to
-your needs)
Salt
Pepper
1/4 c Melted butter(pareve
-margarine)
Chicken Shish Kebabs Preparation
From: Judith B. Sherman <jsherman@ici.net> Date: Mon, 01 Jul 1996 06:02:47 -0400 from From Julia Child’s Kitchen Rapidly wash and drain mushroom caps and place in a small saucepan with the water, butter and salt. Cover and simmer 3 tor minutes, barely to soften. Cut sausages into 1/2 lengths, and saute 3 to 4 minutes, just to cook through and to brown very lightly – they are to retain enough fat to baste the chicken later. Cut chicken into skewer-sized peices. Cut the livers in half. Sprinkle chicken and livers with salt and pepper. String all on skewers, starting and ending with pieces of sausage: paint with melted butter. *May be prepared ahead to this point. Broil or barbecue 5 to 6 minutes on each side, basting once or twice with melted butter. Serve immediately. Comments: I laughed when I went back to the book for this recipe and saw that Julia washes her mushrooms. Andrea, you’re in good company. I also lightly wash as I brush. I am able to get kosher sausages at the butcher. If not, I wonder how those veggie subs would do. Certainly wouldn’t do the basting aspect, tho. I used this recipe with Near East Rice pilaf mix, glazed carrrots(sometimes Birds-eye) and a spincah salad as a reliable summer time casual entertaining meal. Always worked perfectly….colors,flavors, textures, ease of prep. Enjoy. JEWISH-FOOD digest 222 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, .
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