Saturday, July 28, 2007

Back Next Week!

Karen & Rick and family are on vacation having a terrific time. When they get back they will be ready to share all kinds of great ideas and start in on their decluttering project! Meanwhile, the rest of us might want to get a jump ahead by ordering the e-book they are going to follow so we can declutter alongside.

Karen & Rick also wanted to share this great kabob recipe while they were out -

Grilled Chicken Kabobs

1 Pineapple cut into chunks
2 green or red peppers, cut into cubes
1 large sweet onion, chopped
3 - 4 cloves garlic, chopped
1/4 cup fresh lemon juice
1/2 teaspoon ground cayenne pepper
pepper to taste
1 tablespoon chopped fresh thyme
1 cup plain yogurt
1 1/2 lb boneless, skinless chicken breasts
Olive Oil
Salt to taste

In a blender or food processer, combine the onion, garlic, lemon juice, cayenne, 1/2 teaspoon black pepper and thyme. Add the yogurt and mix.

Rinse the chicken and pat dry. Cut into 1-inch cubes and place in container. Pour the yogurt mixture over the chicken and turn to coat. Cover and let marinate in the refrigerator overnight.

Remove the chicken pieces from the marinade, reserving the marinade, and thread them onto skewers alternating with pineapple and green peppers. Brush the chicken with olive oil and then sprinkle with salt and pepper.

Place the skewers on an oiled grill rack and grill, turning and basting once with the reserved marinade, about 4-5 minutes per side.

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