| CHICKEN SHISH-KEBABS |
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Serves 61/4 cup CRISCO Oil 1/4 cup white wine vinegar 1/4 cup lemon juice 1 teaspoon dried oregano leaves 1 garlic clove, minced 1/4 teaspoon black pepper 1 -1/2 pounds boneless, skinless chicken breasts, cut into 1- to 1-1/2-inch cubes 12 bamboo or metal skewers (10 to 12 inches long) 2 medium tomatoes, cut into wedges 2 medium onions, cut into wedges 1 medium green bell pepper, cut into 1-inch squares 1 medium red bell pepper, cut into 1-inch squares 4 cups hot cooked brown rice (cooked without salt or fat) Salt (optional) Combine oil, vinegar, lemon juice, oregano, garlic and black pepper in shallow baking dish or glass bowl. Stir well. Add chicken. Stir to coat. Cover. Marinate in refrigerator 3 hours, turning chicken several times. Soak bamboo skewers in water. Heat broiler or prepare grill. Thread chicken, tomatoes, onions and bell peppers alternately on skewers. Place skewers on broiler pan or grill. Broil or grill 5 minutes. Turn. Broil or grill 5 to 7 minutes or to desired doneness. Serve over hot rice. Season with salt and garnish, if desired. Vegetable Kebabs Omit chicken and rice. Place cut vegetables in lemon juice mixture. Add one small zucchini, cut into 1-inch chunks, and 12 cooked small new potatoes. Marinate one hour. Alternate vegetables on skewers. Continue as directed. |
