Bill's Best Party Kebabs

Name: Bill's Best Party Kebabs
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons butter; 1/2 cup chopped onion; 1 small green bell pepper, diced; 1 stalk celery, diced; 1 -2 minced garlic clove, to taste; 8 ounces canned tomatoes; 6 ounces tomato paste; 1/4 cup water; 1/4 cup dry sherry; 2 tablespoons light brown sugar; 1 1/2 teaspoons vinegar; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1/2 teaspoon hot pepper sauce; 1 medium eggplant (peeled or not, it's up to you); 2 medium red bell peppers; 2 lbs chicken or 2 lbs turkey; bamboo skewer

Submitted by Julesong

"My friend Bill makes these for his barbecue parties - they're his favorite! He especially likes the fact that they make their own sauce. Prep time includes marinating."

Download

Ready In:: 4hrs 30mins
Ingredients:: 18
Serves:: 8

ingredients

2 tablespoons butter
¹⁄₂ cup chopped onion
1 small green bell pepper, diced
1 stalk celery, diced
1 -2 minced garlic clove, to taste
8 ounces canned tomatoes
6 ounces tomato paste
¹⁄₄ cup water
¹⁄₄ cup dry sherry
2 tablespoons light brown sugar
1 ¹⁄₂ teaspoons vinegar
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₂ teaspoon hot pepper sauce
1 medium eggplant (peeled or not, it's up to you)
2 medium red bell peppers
2 2 lbs chicken or 2 lbs turkey
bamboo skewer

directions

In a 2-quart saucepan, melt the butter over medium heat and sauté the onion, green, pepper, celery, and garlic for 10 minutes or until tender.
Add the tomatoes together with their liquid, and the tomato paste, water, sherry, brown sugar, vinegar, salt, black pepper, and pepper sauce; raise the heat and bring to boiling, then reduce to low and simmer for 5 minutes.
Pour into a large container, cover, and chill.
Peel the eggplant if you're going to do so, then cut it lengthwise, then crosswise into 1-inch thick slices.
Core the red bell peppers and cut them into 2-inch pieces.
When the marinade has cooled, add the meat cubes, eggplant, and red pepper (and any other veggies you've decided to include, such as cherry tomatoes, small mushrooms, etc) and mix well; cover and chill, stirring occasionally, for at least 4 hours, but the longer the better- 2 days is good for lamb, according to Bill.
About an hour before you're ready to cook the kabobs, start getting the grill and other equipment ready; soak the bamboo skewers for at least 30 minutes in warm water so that they won't burn on the grill.
Thread the meat cubes alternately with the vegetables onto the skewers.
Pour the excess marinade into the grill sauté pan; put the pan on the grill and begin heating the marinade, letting it simmer (especially if you used poultry for the kabobs; you can simmer this over a stove instead of the grill, if you like).
Grill the kabobs over medium coals, turning often, for about 30 minutes or until the meat is done how you'd like it.
By the time the meat is done, the marinade should reach a consistency for sauce.
Serve the kabobs with rice, rice salad, or by themselves and enjoy!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

View Full Profile