Newspaper article The Florida Times Union

Cleanup's a Breeze with 'Unkebabs'

Newspaper article The Florida Times Union

Cleanup's a Breeze with 'Unkebabs'

Article excerpt

Byline: Dan Macdonald, Times-Union food editor

Here's how to have a clean kitchen and eat in it too.

Recently my friend Joyce Dumas, her husband, Larry, and son Alex were at an art show in Dahlonega in northern Georgia. About the time they were leaving, they ran into friends from Clay County they hadn't seen since moving from there to Blue Ridge, Ga., three years ago.

The old friends were stunned to see each other and exchanged the expected "What are you doing here?" greetings.

The Florida visitors were staying in Clayton, Ga., and were going to be there for a while, so Joyce invited everyone to see her home a couple of days later. The women would go shopping at the Blue Ridge antique stores while Larry would take the husbands to play golf. All of them would meet back at the Dumas home for supper that night.

"Larry wanted to show off his golf course and I wanted to show off my house," Joyce told me. But that left her with a problem.

How could she prepare a meal for eight, but keep her kitchen looking as pristine as a Southern Living magazine cover?

She prepared "Unkebabs."

"They are like kebabs but I don't use skewers when cooking for a group. That's a pain. Besides the meat and the vegetables never work out," she said.

So, the night before the get-together, she cut into bite-size chunks 2 pounds of sirloin and 2 pounds skinless, boneless chicken breasts, and added another 2 pounds of headless peeled shrimp. Following the instructions on the packages, she placed the beef in a fajita marinade, the chicken in a Cajun marinade and the shrimp in a Caribbean jerk marinade. She used two packets of marinade mix for each marinade and let them marinate in the refrigerator overnight.

Then, in a large jar with a lid, she combined 1 cup olive oil, 1 cup red wine vinegar, 1 tablespoon sugar, 1 tablespoon Dijon mustard, and salt, pepper, oregano and basil to taste. …

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