Orange Rosemary Skewers By Chef Heather Neary, James River
Country Club, Newport News
Skewer: 1 lamb loin or 4 6-oz. chicken breasts 4 large
mushrooms 1 medium red onion, cut into chunks 1 green
pepper, cut into chunks
Marinade:
1/4 cup olive oil sea salt and pepper to taste 1 tsp fresh
rosemary, chopped 1 small can, frozen orange juice
Sauce: 1 tsp fresh garlic, chopped 2 Tbsp fresh
rosemary, chopped
2/4 cup marmalade 1 cup chicken broth 2 tsp corn starch sea
salt and pepper, to taste
Take the meat and veggies and marinate for a minimum of an
hour. Or take it and place in freezer bag with a marinade
and freeze for later time. Place meat and veggies on the
bamboo or rosemary skewer and either broil or grill to
desired doneness.
SAUCE: Take garlic, rosemary and marmalade and heat with
chicken stock and corn starch. Bring to boil, then let
simmer for 5 minutes.
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