Grilled Beef Kebabs & Chicken Cooked in Ashes

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            FOOD FUNNY
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Thanks to Anna Welander for this:

Ways to Maintain a Healthy Level of Insanity

Every time someone asks you to do something, ask if they want fries with that.

Put decaf in the coffee maker for 3 weeks. Once everyone has gotten over
their caffeine addictions, switch to espresso.

Order a diet water whenever you go out to eat, with a serious face.

Specify that your drive-through order is "to go."

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            TODAY'S RECIPES
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Be sure to use a tender cut of meat for these kebabs, and then
cook them only to the medium-rare stage for best results.

Grilled Beef Kebabs

1 1/2 - 2 lbs (675-900 g) beef top loin, sirloin, top round,or filet, cut into 1-1 1/2-inch (3-4 cm) cubes
1-2 bell peppers (capsicums), cored, seeded, and cut into 1-inch (3 cm) pieces
1-2 onions, cut into small wedges
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) red wine vinegar
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) grated lemon zest
Salt and freshly ground pepper to taste

Combine all the ingredients in a non-reactive bowl and marinate
refrigerated for 2 to 24 hours. Thread the beef and vegetables
onto skewers and cook over hot coals or under a preheated
broiler until the beef is cooked to your liking. Serves 4 to 6.

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This dish can be prepared at home and transported frozen if
you're planning a camping trip. All you have to do to cook
them is toss them in the embers of your campfire if you don't
have a grill. I recommend using only chicken thighs because
they are less likely to become dry if slightly overcooked.

Chicken Cooked in Ashes

8-12 chicken thighs
Salt and freshly ground pepper to taste
1-2 lemons, thinly sliced
4-6 cloves garlic, thinly sliced
Chopped parsley to taste

Season the chicken with salt and pepper and place them, two per serving,
on squares of aluminum foil large enough to wrap tightly. Place the
lemon slices, garlic, and parsley on top of the thighs before wrapping
them tightly. Wrap again in a second layer of foil to be on the safe
side. Cook directly in the ashes of hot coals or on a grill over hot
coals for 35 minutes. Remove from the coals with tongs and let cool for
10 minutes before opening carefully. Test with a knife to make sure the
chicken is cooked and there is no pinkness in the meat close to the
bone. If not cooked thoroughly, return to the hot coals until no trace
of pinkness remains.
Serves 4 to 6.
Received on Thu Jul 5 12:58:37 2007