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Shish Kabunny




Source of Recipe


WREG


Recipe Introduction


Chef Valerie Bryant-Morris

Executive Chef

Equestria Restaurant



List of Ingredients




2 Pounds Rabbit Meat Cubed

Salt and Pepper

8 Skewers 12”

2 Medium Onions, cut into quarters for skewering

2 Medium Zucchini, sliced 1 / 4 Inch thick

3 Peppers, Red, Green and Gold, cut into squares for skewering

16 medium button mushrooms, stems removed



Recipe



Make Marinade. Debone Rabbit, and or cut up rabbit meat. Rub rabbit cubes with salt and pepper. Put cubes into bowl, add marinade. Refrigerate overnight or at least 12 hours, stir occasionally. Drain rabbit and reserve marinade. Pat the cubes partially dry. In a hot skillet with enough oil to brown the meat cubes, turn frequently until they are evenly browned on all sides. Thread skewers, alternating the meat with onion, zucchini, peppers and mushrooms.


This can be done early in the day, refrigerated and then put on the grill when guests arrive.


Grill over hot coals or on preheated gas grill. Baste with marinade, turning often, until the rabbit is done and the vegetables have softened, approximately 10 to 12 minutes. Before pulling off the grill baste with the final touch of the spicy sweet and sour glaze. Extra glaze can be served on the side as an accompaniment.


Serve with rice pilaf, potatoes or pasta.





Shish Kabunny Marinade


¼ Cup Vegetable Oil

½ Cup, onion,Chopped fine

¼ Cup Cilantro, Chopped

¼ Cup lemon juice

1 Teaspoon Italian seasoning, dried

2 cloves garlic, minced

Sweet and Sour Glaze


½ Cup Sweet and Sour Sauce

2 Teaspoons of Thai Chili Sauce


Blend together and brush over grilled kabobs to





Combine all ingredients and pour over

Rabbit pieces.