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LB’s skewers

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.223 Remington
.223 Remington

Joined: 11 December 2005
Location: United States
Status: Offline
Points: 65
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    Posted: 18 May 2009 at 15:45
LB's shish kebab

Items needed
1 10" 1-2 inch diameter squash (yellow or zuchinni)
I large bell pepper
1 large yellow pepper
1 large red pepper
(Poblano, hot, or green chili peppers to your tastes)
1-2 large sweet onions (Vidalia, Walla Walla, or Peru Sweet)

approximately 1-1.5 pounds of meat

Take any meat, (preferably wild game) and slice so that you have piece 1.5" by 1.5" by 1/4-3'8' thick. It should be cut so that that the thickness is cut crosswise to the grain to the meat.
Thoroughly mix 1/3 cup Italian dressing with 2 tablespoons of low sodium soy sauce, 2 teaspoons of Worcestshire Sauce and 1/2 teaspoon of Lawry's Seasoning Salt.  This adds flavor, not sure if it tenderizes diddly squat.

Add the meat to the marinade and allow to set 1 hour to 2 hours stir to mix occasionally.

Cut peppers and onion so that they are roughly 1" by whatever I cut the peppers in half in the middle and then cut that about1" wide.

Cut squash about 1/4" thick

Skewer alternating ingredients on whatever skewers you might have (I use metal) and cook covered over a bed of hot ( all gray) charcoal with cover ( I use a Lil Smokey, or Smokey Joe. It is the baby version of Weber Kettle Grill).

This should make 6-7 skewers

Cook for 6-8 minutes, turn over and cook for 6- 8 minutes on the other side! One can use the marinade for basting early on, but not towards the end because it has been in contact with raw meat.

Serve over a bed of freshly cooked rice.

One skewer plus rice will satisfy me, one and a half will make me pleasantly overfed.
There is Family, Huntin, Fishin, Outdoors, . . .

The rest is pretty much frittering ones life away
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