—–waldine van geffen vghc 1 c Mayonnaise
Marinade 2 ts Dijon mustard
1/4 c Olive oil 1 ts Garlic; mince
1/4 c Red wine vinegar 2 ts Dried tarragon
2 ts Sugar 1/2 c Pineapple juice
10 Garlic; mince Vegetables
1 ts Dijon mustard 3 lg Red bell peppers; 1/2×1″
1/2 ts Salt — 72 strips
1/2 ts Pepper 2 lg Green bell peppers; 1/2×1″
1/2 ts Dried tarragon — 48 strips
1/2 ts Dried oregano 1 lg Yellow onion; 1/2×1″;
1 1/2 lb Chicken breasts; bone, skin — 96 strips
— cut 1×1″ squares 24 8″ bamboo skewers; soak in
Appetizer sauce — the fridge over-night.
MARINADE-Add all ingredients except the chicken to a non-aluminum
mixing bowl and mix thoroughly until the sugar and salt are
completely dissolved. Pound the chicken breast between sheets of
waxed peper until an even thickness of 3/16″ overall. Cut the chicken
breast meat into 1″ squares and add to the marinade, covering
completely. Allow to marinate for 2 hours, refrigerated. Remove from
the marinade after 2 hours and drain.
SPIEDIES-Assemble in the following order: red bell pepper, onion,
chicken (folded into “C” shape on the skewer), green bell pepper,
onion, chicken, alternately, finishing with a red pepper strip after
the 4th piece of chicken on each skewer. Spread the skewered items
out on each skewer, so they will cook quickly. Place the Spiedies on
a grill or a griddle and cook approximately 1 minute per side,
turning 4 times. Adjust the timing according to your equipment’s heat
output. Serve immediately, 4 per quest, with dipping sauce, about 1/4
c per serving.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2
hours to blend flavors. Serve cold.
Yields
6 servings