The Last BBQ?

I hope you took advantage of the wonderful weather we've had the last few days. There's nothing like throwing a few steaks or burgers on the grill. Maybe a few ears of corn on the cob, maybe some peppers. Yummm.
The only down side of the warmer days are: the BUGS come back. I don't care how cold it gets, all it take is one nice day and it's business as usual for my tiny friends. As I was taking the trash out this afternoon I was attacked by a swarm of renegade mosquitoes. The only thing that saved me was the steak I threw their way. It's not good when one has to pay tribute to the bugs to venture outside.

The great thing about grillin' in the winter is, you not only get to create and cook great masterpieces, you stay warm while doing it.
Here is a great recipe for you to try.

African Apricot Chicken On Skewers

Ingredients:

3 pounds boneless chicken breasts -- cut into 4 inch
-- chunks
2 cloves garlic -- minced
salt and pepper to taste
4 medium onions -- finely chopped
2 tablespoon oil
1-1/2 teaspoons coriander
1/2 teaspoon cumin
1-1/2 teaspoons hot curry powder
1 tablespoon brown sugar
1/2 cup fresh lemon juice
4 tablespoon apricot jam
2 tablespoon flour
30 dried apricot halves
1 onion -- cut into 2 inch
2 bay leaves

Instructions:

In a large bowl, combine chicken pieces, garlic, salt and pepper; set aside. In a medium frying pan, fry onions in oil until golden. Stir in coriander, cumin and curry powder. Stir to coat onions, then add brown sugar, lemon juice and jam. Add 1/2 cup water. Bring to a boil, stirring constantly. Remove from heat. When cool, pour over chicken. Add bay leaves and refrigerate overnight. The next day, thread meat with onions and apricots on skewers. Grill over coals or broil in oven (7 minutes on each side). While meat grills, remove bay leaves from marinade and transfer it to a heavy pot. Bring to a boil. Serve over rice.

 Remember: You shall eat the fruit of the labor of your hands; you shall be happy, and it shall be well with you.
Ps. 128:2