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Ratatouille Chicken Kebabs
What a combination-juicy medallions of chicken skewered with eggplant and onions ... Mmm mmm!
8 wooden or metal skewers
4 boneless, skinless chicken breast halves (about 1 pound),
cut into 1 1/2-inch chunks
I medium-sized eggplant, skin on, cut into 1-inch chunks
1 medium-sized onion, cut into 1-inch chunks
3/4 cup Italian dressing
1 cup spaghetti sauce, warmed
If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill to medium-high heat. Then thread the chicken, eggplant, and onion alternately on each skewer. (Be sure to pierce the skin of the eggplant with the skewers so it won't fall apart.) Baste each kebab completely with the Italian dressing. Grill for 7 to 9 minutes, until the chicken is cooked through and no pink remains, turning the kebabs over halfway through the grilling. Discard any leftover marinade. Remove the kebabs to a serving platter and top with the warmed spaghetti sauce.
NOTE: If you want to baste the kebabs with the dressing while cooking, be careful of flare-ups from the oil in the dressing.
Grilled Red Snapper
Some people avoid cooking fish because they think it's "too much work." Well, not anymore! In fact; it's even better cooked on the grill 'cause this way, there's no odor in the kitchen!
1 tablespoon curry powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
4 red snapper fillets (about 6 ounces each)
1/4 cup vegetableoil
Preheat the grill to medium-high heat. In a small bowl, combine the curry powder, cumin, salt, pepper, and garlic powder; mix well. Rinse the fish with cold water and pat dry with a paper towel. Rub a tablespoon of the oil on each piece of fish, then rub the spice mixture into both sides of the fish, coating it evenly. Place the fish in a hinged grill basket that has been coated with nonstick vegetable cooking spray. Grill the fish for 7 to 9 minutes, or until cooked through and firm to the touch, turning the basket over once during cooking.