Se TRS A tangy marinade that has a sweetcitrus flavor with a kick from chili peppers is great on pork, chicken, steak and shrimp. (NAPSA)—Any way you skewer them, shish kabobs are a versatile dish whose nameis derived from Turkish words for “skewered roasted meat.” Since they are easy to make, shish kabobs were a natural for nomadic tribes, but today the dish is considered savory fare by many cultures. With the availability of smokeless, indoor grills, you can even have a “campfire in your kitchen” whenever the mood strikes. Whenpreparing shish kabobs, marinating the meat helps keep it moist and addsflavor. Tangy Citrus Ginger Dressing, from Litehouse Foods, can be used as a marinade for pork, chicken, fish, steak and shrimp. The unique fla- vors of this marinade include soy sauce, orange, ginger, chili and peppers. Try this flavorful chicken kabob recipe served on a bed of rice with a side salad topped with more Tangy Citrus Ginger Dressing. Tangy Citrus Ginger Kabobs 2 boneless, skinless chicken breasts 1 cup fresh pineapple, cubed(or 1 can pineapple chunks) 1 13-0z. jar Litehouse Tangy Citrus Ginger Dressing Additions: Mushrooms (halved) Green or red peppers (cut in 1” chunks) Onion (cut in 1” chunks) Cherry tomatoes Cut chicken breasts into 1- 2” chunks. Put in zip lock bag and add enough Litehouse Tangy Citrus Ginger Dressing to cover (4-% cup). Close bag. Marinate % hour. Loosely thread chicken pieces on skewers. Alternate pieces of veggies and pineap- ple, using additional skewers. (Because the cooking time is longer for the chicken, the veggies tend to burn if combined on the same skewer.) Grill over medium heat 8-10 minutes. Baste with additional Lite- house Tangy Citrus Ginger Dressing. Check for doneness and grill a few minutes moreif needed. Serves 2 main dishes. For more recipes andtips, visit www.litehousefoods.com.
