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City Chicken Kabobs
1 lb Veal, cubed
1 lb Pork, cubed
2 tb Olive oil
1/8 c Dry red wine
1/2 Lemon, juiced
1 Clove garlic, chopped
1 ds Thyme
1 pn Sage
To taste salt and pepper
1 Loaf thick bread cut into cubes
4 sl Thick country bacon, cut into 2" pieces
Make a marinade consisting of the wine, olive oil, garlic, lemon juice and seasonings. Marinate the veal and pork cubes for an hour. On your kabob sticks alternate threading the bread cubes, veal, pork and bacon. (You can thread in some slices of red pepper for color, too!) Place on a tray and sprinkle with some of the marinade and place under the broiler for about 30 minutes, rotating them occasionally.
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