PIQUANT SHISH-KABOBS

4to5 pound leg of lamb, cubed
1/3 cup cider vinegar
1/3 cup lemon juice

tablespoons brown sugar

tablespoons salad oil

tablespoons finely-chopped onion

clove garlic, finely chopped

teaspoon thyme

teaspoons salt

teaspoon pepper

Tomato wedges

Green pepper squares
Combine vinegar, lemon juice and brown sugar in a
small saucepan. Heat to boiling. Remove from heat and add
salad oil, onion, garlic, thyme, salt and pepper. Pour mixture
over pieces of lamb. Chill for at least 6 to 8 hours or overnight.

Remove lamb cubes from oil and herb mixture. Thread
meat onto skewers. Drop pepper squares into boiling water for
2 minutes. Remove peppers and thread alternately on additional
skewers with tomato wedges. Baste vegetables with lemon-herb
mixture.

Place meat on the grill, 6 inches from the heat. Broil
15 to 20 minutes.

Place skewered vegetables beside the meat 2to 3 minutes
before the meat is done. Brush meat and vegetables with
marinade as they cook. Serve with French bread. Makes
8 servings.

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BEEF KABOBS

pounds beef chuck, cut in 1 1/2-inch pieces

green pepper, cut in 1-inch pieces

tomato, cut in wedges

medium onion, cut in wedges
/2 pound mushrooms

Sprinkle beef with meat tenderizer, according to the

directions, Alternate meat pieces with vegetables on eight
8-inch skewers. Place on grill; brush withCaribbean Barbecue
Sauce,

Grill about 20 minutes, turning over once. Continue
to brush with sauce during grilling. Serve with hot, cooked
rice. Makes 4 servings. If desired, kabobs may be cooked
in oven broiler, 10 minutes on each side.

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CARIBBEAN BARBECUE SAUCE

1/4 cup table molasses

1/4 cup prepared mustard

3 tablespoons vinegar

2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco

1 teaspoon ground ginger

2 tablespoons soy sauce

Blend molasses and mustard. Add remaining ingredients;
mix well. Makes 3/4 cup.

OTHER KABOBS
SHRIMP A LA BROCHE

Takes 1 pound each of small onions, fresh shrimp,
mushrooms, plus 2 pounds of tomatoes and 2 green peppers.

Parboil onions and peppers (cut in 2-inch squares).
Clean shrimp and mushrooms. Place all in shrimp marinade
for 3 hours.

Drain, skewer and grill 10 to 20 minutes, brushing
with marinade. Serves 4 to 6.

MEATBALL KABOBS
Make your favorite meatballs with 1 1/2 pounds ground
beef. Cut two tomatoes in quarters, parboil 8 small onions.
Thread skewers alternately with meatballs, onions and
tomatoes; brush with melted butter and broil until brown.
Serves 4.

SCALLOP KABOBS

For these you will need 1 1/2 dozen each of scallops
and fresh mushrooms, 6 bacon strips (cut in thirds), 1 green
pepper (cut in 1l-inch squares) plus 1/4 pound of melted
butter.

Skewer them alternately with pepper and bacon. Arrange
on grill and broil 6 to 8 minutes, turning several times and
basting with butter. Serves 4 to 6.

BRUNCH KABOBS

Use 1 cup canned apple slices, 1 can cocktail sausages,
1/4 pound chicken livers, halved, 1/4 pound halved bacon
Strips.

Alternate these ingredients on a skewer with an apple

Slice after each piece of meat. Brushwith melted butter. Broil
basting with butter and turning until brown. Serves 4,
NOTE: During eggplant season be sure to alternate the onion
and the meat in thin strips, too, with the same size slices of
eggplant (cut in l-inch pieces). Then next to the eggplant the
onion. Place meat on both ends.

Zucchini slices are good, too.

KABOB MIX-UP

Mix a little lemon juice with some honey. Set aside.
Drain canned pineapple chunks. Cut unpeeled apples in 1 1/2-
inch wedges.

Peel firm ripe bananas and cut into 2-inch lengths. Use
whol tenderized apricots and dired prunes (pit prunes).
Alternate fruits on skewers.

Barbecue close to coals about 5 minutes or just until
apples are tender. Turnoftenandbrush with honey mixture the
last few minutes of barbecuing.

FRUIT KABOBS

Prepare a marinade of 1 cup pineapple juice, 1/2 cup
maple syrup and 1/2 teaspoon chopped mint. Add 2 bananas
cut in cubes, 2 unpared, wedged apples, 6 halved peaches, 1
cubed fresh pineapple and 1 grapefruit cut in segments. Let
fruit stand in marinade for 30 minutes.

Have fire coals ready. String fruit on 6 metal skewers,
alternating fruit sections. Brush grill with melted butter and
grill kabobs for 5 to 8 minutes until fruit is lightly browned.
Baste with marinade. Serve hot.

WIENER KABOBS

wieners, halved
slices bacon, halved
thick slices mild onion
green peppers, quartered
tomatoes, quartered
fresh or canned mushrooms
Honey-mustard glaze
6 buttered, toasted split large rolls

Wrap wiener halves with bacon and fasten with tooth-
picks. Thread each of 6 greased skewers with piece of wiener,
green pepper and tomato. End with mushroom. Brush with
honey-mustard glaze.

Place on grill and cook, turning and basting for 10 to
15 minutes, or until bacon is done.
MUSTARD-HONEY GLAZE: Combine 1/2 cup sugar, 2
teaspoons dry mustard, 1/4 teaspoon ground cloves, 1/2 cup
honey, 1/2 cup vinegar, and 2 tablespoons salad oil. Simmer
10 minutes. Makes 1 cup.

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