During a recent cooking class, I was introduced to Firewire. Silly me, I thought it was used for computers. This Firewire is a flexible wire used for making kebabs. It works very well, cleans up easily and you don't have to worry about soaking it before use. ***Update*** The manufacturer notified me that these are made so you can let the loop and/or spike end hang off the grill for ease of turning - the ends don't get hot. So go get some (I purchased mine at The Kitchen Shoppe in Carlisle) and get grilling - try these kebabs.
1 Lb Chicken Breast 1 Bottle KC Masterpiece Caribbean
1 Fresh Pineapple Jerk Marinade
2 Medium Green Pepper
Cut chicken into 1 1/2 inch cubes, put into a lidded container and cover with marinade (about 1/4 bottle). Marinade for at least 30 minutes. Meanwhile, cut pineapple and peppers into cubes.
When ready to grill, turn on the grill. While heating, string the kebabs - 1 piece pepper, 1 piece chicken (against the grain of the meat), 1 piece pineapple - repeat until all chicken is used. When the grill is 350 degrees, place kebabs on grill and cook for 16 minutes, turning once halfway through.
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