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Stop, Drop and Sizzle Shish Kabobs

Source: Chefs Captain Frank Salomon & Captain Doug Mummert - azfamily.com1 bottle teriyaki marinade
1 clove garlic, minced Black pepper, freshly ground
2 pounds beef or chicken, cut into 2-inch cubes
1 pound large white mushrooms
2 pints cherry tomatoes
2 bell peppers, cut into 1-inch squares
2 onions, cut into 1-inch slices
1 can chunked pineapple
Bamboo skewers, soaked in waterIn a large bowl, mix marinade, garlic and black pepper. Add beef or chicken; marinate 2 hours in the refrigerator.Alternating meat, vegetables and fruit, thread ingredients on individual skewers. Turning often, broil or grill skewers for about 20 minutes.

Fire roasted chicken kabobs
Fire Roasted Chicken Kabobs2 pounds boneless, skinless chicken breast3 lemons1 small onion, peeled1 pinch saffron1 tablespoon salt1 teaspoon black pepperTrim chicken and cut into 2 inch chunks and place in a glass or stoneware bowl.Cut the lemons in half (Upload by user)

Grilled hawaiian chicken
Grilled Hawaiian Chicken6 chicken breasts, boneless2 cups pineapple juice 2 tablespoons Worcestershire sauce2 ounces soy sauce (regular or low sodium)2 tablespoons brown sugarCombine all ingredients except chicken and stir. Poke about 5 8 sets of holes in each chic (Upload by user)

Rhubarb grilled chicken
Rhubarb Grilled ChickenMakes 8 servings.2 cups diced rhubarb 1 cup red wine or orange juice 2 cups granulated sugar 1/2 cup Dijon style mustard 4 pounds boneless chicken breasts 1 tablespoon olive oilCombine first 4 ingredients in a saucepan and simmer u (Upload by user)