(Makes 5 servings)

3/4    cup   180 mL    olive oil

1/4    cup 60 mL    balsamic vinegar

1/2    cup   125 mL    white vinegar

2         tablespoons      30 mL         white sugar

1                             small onion, sliced and separated into rings

4                             cloves garlic, sliced

1/2    teaspoon         2.5 mL         salt

1/2    teaspoon         2.5 mL         pepper

1       teaspoon         5 mL         dried thyme

1       teaspoon         5 mL         dried marjoram

1       teaspoon         5 mL         dried oregano

4                             boneless, skinless chicken breasts

1                             loaf of French or Italian Bread

Combine olive oil, balsamic vinegar, white vinegar, sugar, onion rings, garlic, salt, pepper, thyme, marjoram and oregano in a bowl.  Mix well.

            Cut the chicken breasts into approximately 1-inch (2.5 cm) cubes.

            Pour the marinade into a Ziploc bag and add the chicken cubes.  Shake it up, refrigerate and marinade for 12 to 24 hours.  Discard the marinade.

            Thread the chicken cubes on skewers with space between the pieces to help each piece cook more evenly.

            Preheat the barbecue on high for 10 minutes.  Use a skewer holder to raise the skewers above the grate.  If not using a holder, oil the grate well before placing the kebobs directly on the grate.

            Grill with the lid closed for 5 to 6 minutes on each side or until the chicken is cooked and the juices run clear.

            Serve each skewer with a slice of French bread.  Hold the slice of bread in one hand like a hotdog bun.  Place the skewer with the cooked chicken on the bread, wrap the bread around the meat, grip the meat firmly and pull the chicken off the skewer into the bread.  These tasty morsels can also be eaten hot or cold without the bread.

Beef Kebobs

(Makes 3 to 4 servings)

3/8    cup 90 mL    canola oil

3/8    cup 90 mL    cider vinegar

1 1/2         tablespoons      22.5 mL         Worcestershire sauce

1/2    teaspoon         2.5 mL         salt

1/2    teaspoon         2.5 mL         coarsely ground pepper

1    clove garlic, minced

1/2         tablespoon       7.5 mL         dried basil

1/8    teaspoon         0.63 mL         dried crushed red peppers

1       pound         454 g         thick cut sirloin steak

Combine the canola oil, cider vinegar, Worcestershire sauce, salt, pepper, garlic, basil and crushed red peppers in a bowl.  Mix well.

            Cut the sirloin steak into 1-inch (2.5 cm) cubes.

            Place the marinade in a large Ziploc bag or flat covered dish.  Add the cubed beef.  Toss and shake the beef to coat every piece with the marinade.  Refrigerate for 12 to 24 hours.

            Remove the beef from the marinade.  Discard the marinade.  Thread the beef cubes on metal skewers without squeezing the pieces too tightly together.

            Preheat the barbecue on high for 10 minutes then turn the heat down to medium-high.  Oil the grate.

Recipes provided by Phyllis Hinz & Lamont Mackay

 "The Cooking Ladies"

www.thecookingladies.com