birdy kabobs Recipe

How to make it

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• charcoal grill all the bird breasts (deboned)one day ahead on real charcoal
• marinate the grouse and pheasant overnight in pineaple juice
• marinate the duck breasts in plum sauce( this is thick sauce)
• the next day cube the bird breasts in large one inch square chunks
• save the marinades
• cut new potatoes into large chunks so they act as a stand for your kabobs...these over sized potato chunks will hold the skewer up off the cookie sheet. cut so one edge of potato is flat
• take skewers and thread a piece of new potato for a skewer stop.
• then rotate all the ingredients onto skewers
• put one crouton next to each piece of vegetable or fruit and pack the kabobs tight (no gaps)but don't pop the chery tomatoes
• each skewer shoulds have three pieces of potato ..one piece each end of skewer, and one mid point..
• put tin foil on cookie sheet
• just a lite drizzle of olive oil
• place kabobs on oiled cookie sheet
• load the cookie sheet and keep the kabobs tight together..like flat stackin wood
• baste one end of cookie sheet kabobs with leftover pinneapple marinade (entire kabob)
• baste the opposite end with left over plum sauce marinade
• crush or crumble a good handful of croutons and sprinkle over the top of it all
• put under broiler
• when the plum sauce runs, or the tomatoes wilt, these are done