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Old 10-24-2012, 06:22 PM   #1
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Chicken shishkebab on the skewer

Cut chicken breast. Season to your liking, I dreged the chicken pieces for few minutes in Italian dressing. I happen to like the flavor of it. They are the best cooked over fire, but since I do not have fire pit I cooked over the grill few minutes on each side. They were supper tender and very juicy.

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Old 10-24-2012, 10:39 PM   #2
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Those look fantastic. Thanks. I will try this sometime.
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Old 10-24-2012, 10:51 PM   #3
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Good stuff! Thanks, Charlie!
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Old 10-24-2012, 11:00 PM   #4
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My mouth is watering, Charlie.
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Old 10-25-2012, 01:20 AM   #5
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Quote:
Originally Posted by Andy M. View Post
My mouth is watering, Charlie.
+1
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Old 10-25-2012, 11:11 AM   #6
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The main thing is to keep the meat of the gridle, in the air so to speak. That is why the scewers are so long.
Thank you everybody. My wife been taking leftovers to work for two days and cannot stopp telling me how good it was, even I am surprised.
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Old 10-25-2012, 11:32 AM   #7
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The main thing is to keep the meat of the gridle, in the air so to speak. That is why the scewers are so long.
.
Well I like this idea. Each is it's own hand turned rotisserie. I use bamboo skewers ( double skewed so the meat parts all turn together). Still, there's always one piece that wants to stick, and then that one little part that stays behind wants to burn on the grid.
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Old 10-27-2012, 04:22 AM   #8
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Looks fabulous Charlie
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Old 11-07-2012, 12:17 AM   #9
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Yummy!
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Old 11-07-2012, 09:10 AM   #10
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Thanks Charlie, looks great.
kades
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