Combine all ingredients in large non-reactive shallow dish; marinade covered at room temperature for 2 hours, or covered in fridge for several hours. Remove, reserving marinade, and thread chicken on its own skewer(s) and sausage on its own skewer(s). If using beef, combine shish-kabob sized pieces of fillet or sirloin with bottled French dressing; marinate following same times as above. Remove from marinade and thread onto its own skewer(s). If using pork tenderloin, cut into similarly sized pieces, and add to chicken/sausage marinade (increasing marinade ingredients if needed). Thread onto its own skewer(s). If using lamb, combine shish-kabob sized pieces with lamb marinade. Marinate as above. Remove and thread onto its own skewer(s). Grill over medium-hot coals, turning frequently, brushing with respective marinades. Chicken will take about 15 minutes; sausage about 20-25 minutes; pork, beef or lamb about 20 minutes. Remove from heat and pour on remaining/respective marinade(s); cover with foil for about five minutes; serve. Posted to Kitmailbox by Georgemmmc@aol.com on May 2, 1997
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|Serving Size: 1 Serving (1475g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 994 (59%)|
|Amt Per Serving||% DV|
|Total Fat 110.5g||147 %|
|Saturated Fat 23.8g||119 %|
|Monounsaturated Fat 56.2g|
|Polyunsanturated Fat 24.9g|
|Cholesterol 374.6mg||115 %|
|Sodium 524mg||18 %|
|Potassium 1854.7mg||49 %|
|Total Carbohydrate 73.9g||22 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 67.7g|
|Protein 100.7g||144 %|
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Calories per serving: 1671
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