Sweet BBQ Chicken Kabobs

I ran across this one at The Sisters Cafe and I loved it. I haven't done a lot with kabobs, but this was delicious.  The kids didn't really go for the peppers, but John loved them and I couldn't get enough of the grilled pineapple. It was beyond heavenly.

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces

2 cups fresh pineapple chunks (1-1/2 inch)

1 each: red and green pepper, cut into 1-1/2 inch pieces

1/2 cup barbecue sauce 

3 Tb. frozen orange juice concentrate, thawed

Heat grill to medium-high heat.  Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.  (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs).  Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs.  Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Savory Garlic Marinated Steaks

Lindsay Walden
½ cup balsamic vinegar
¼ cup soy sauce
3 TBS minced garlic
2 TBS honey
2 TBS olive oil
2 tsp ground black pepper
1 tsp Worcestershire sauce
1 tsp onion powder
½ tsp salt
½ tsp liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium0high to high heat. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Marinated Flank Steak

Rachel Ward

1 1 ½ to 2 lb. flank steak
¼ c. chopped fresh rosemary or 1 tbsp. dried
1 tbsp. fresh chopped marjoram or 1 tsp. dried
1 tbsp. chopped fresh oregano or 1 tsp. dried
3 cloves garlic, minced
1 ½ tsp. paprika
1 tsp. kosher salt
1 tsp. crushed red pepper
1 tsp. pepper
3 tbsp extra virgin olive oil

Trim fat from meat. Score both sides of steak in diamond pattern by making shallow cuts at 1 inch intervals; set aside. In small bowl stir together rosemary, marjoram, oregano, garlic, paprika, salt, red pepper and black pepper. Stir in oil until combined. Spoon herb mixture evenly over both sides of steak. Rub in with your fingers. Place steak in shallow dish. Cover and marinate 1 to 24 hours.

For a charcoal grill, place meat on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness, turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.
Transfer grilled meat to cutting board. Cover and let stand 10 minutes. To serve, slice very thinly across the grain.