GMA Recipe: Feasty Shish Ka-tug

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Feasty Shish Ka-tug
From the Feasty Boys
September 3, 2006

Grill up this delicious meal for the holiday weekend from the Feasty Boys and Good Morning America.

Ingredients

1 lb. boneless chicken breast

1 lb. smoked Kielbasa

1 green bell pepper

1 red bell pepper

1 large yellow onion

1 doz. small white mushrooms

1 doz. cherry tomatoes

1 bottle Caesar salad dressing

shredded Parmesan cheese

salt and pepper to taste

butter

garlic powder

2 loaves French bread

Special equipment: Metal/wooden skewers for grilling, baking pan, aluminum foil

Directions

1. Cut the peppers and onion into 1" pieces. Cut Kielbasa and chicken into similar sized pieces and place in separate bowls, all the while being careful not to let the raw chicken or sausage come into contact with any other foods.

2. Starting with a slice of onion, begin threading ingredients onto the skewers, alternating vegetables and two varieties of meat as much as possible. Make sure that each threaded skewer includes a little of each ingredient.

3. Once all of the ingredients have been threaded on skewers, place the skewers in a large enough baking pan that allows the skewers to lay flat.

4. Pour the dressing over the skewers and sprinkle liberally with salt and pepper and Parmesan cheese. Cover tightly with plastic aluminum foil and place in the refrigerator for several hours.

5. When ready to eat, simply place the skewers on either gas or charcoal grill and cook until the chicken is sufficiently done.

6. While the kabobs cook, cut the French bread into pieces similar in length to that of the skewers. Cut each piece of bread lengthwise approximately two-thirds of the way through. Slather with butter, garlic and parmesan cheese and place on top rack of grill. 7. When kabobs are ready, remove from grill, place inside the split French bread, squeeze tightly and "tug" the skewer, leaving all that is good behind in the bun.

Recipe copyright 2006, The Feasty Boys