your barbecue. kabobs are great on the barbecue with either meat or vegetables or both and they can be a complete meal.

*** PEANUT CHICKEN KABOBS 1 pound skinless boneless chicken breast halves or thighs 1 cup crunchy peanut butter 1 cup boiling water 1 tablespoon grated gingerroot or 1 teaspoon ground ginger 1 tablespoon lemon juice 1 teaspoon crushed red pepper CUT chicken into 11 -inch pieces. Mix remaining ingredients. Reserve 1 cup.

Thread chicken cubes on four 11-inch metal skewers, leaving space between each. Brush chicken with half of the reserved peanut butter mixture.

Cover and grill kabobs 4 to 5 inches from medium coals 15 to 25 minutes, turning and brushing with peanut butter mixture, until golden brown. 4 servings.

*** GRILLED MEAT AND VEGETABLE KABOBS 1-pound lamb boneless shoulder, cut into 1-inch cubes 1 pound veal or beef tenderloin, cut into 1-inch cubes 1 cup Pesto 1 cup dry white wine or chicken broth 3 tablespoons lemon juice 8 ounces fresh medium mushrooms, stems removed 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 16 fresh bay or sage leaves 2 leeks, cut into 1-inch pieces 8 cherry tomatoes PLACE lamb and veal in glass or plastic bowl. Mix pesto, wine and lemon juice; pour over meat. Cover and refrigerate 1 hour.

Remove meat from marinade; reserve marinade. Alternate meat, mushrooms, bell pepper pieces, bay leaves and leek pieces on each of eight 9-inch metal skewers, leaving space between each piece of food. Top each skewer with tomato.

Cover and grill kabobs about 4 inches from hot coals 16 minutes, turning once and brushing with marinade occasionally, until is done. 4 servings.

TO BROIL: Set oven control to broil. Place kabobs on rack in broiler pan.

Broil with tops about 3 inches from heat 5 minutes. Turn kabobs: brush with marinade. Broil 5 minutes. Turn kabobs; brush with marinade. Broil 5 minutes longer or until meat is done.

*** BEEF AND CORN KABOBS 1 cup vegetables oil 1 cup red wine vinegar 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 teaspoon ground red pepper (cayenne) 1 clove garlic, finely chopped 11 -pound beef boneless top round steak, cut into 1-inch cubes 4 small ears corn, husks removed 2 bell peppers, cut into 11 -inch pieces MIX oil, vinegar, thyme, red pepper and garlic in medium glass or plastic bowl. And beef; stir to coat with marinade. Cover and refrigerate at least 4 hours, stirring occasionally.

Cut each ear of corn into 3 pieces. Remove beef from marinade; reserve marinade. Thread beef alternately with corn and bell peppers about 1 inch apart on six 11-inch metal skewers. Brush generously with marinade.

Cove and grill 4 to 5 inches from medium coals 15 to 20 minutes for medium doneness, turning the kabobs frequently and brushing with marinade. 6 servings.

*** ITALIAN SAUSAGE KABOBS 1 cup pizza sauce 1 tablespoon dried basil leaves 1 tablespoon vegetable oil 11 pounds Italian-style sausage links, cut into 11 -inch pieces 2 medium zucchini, cut into 1-inch pieces 1 medium red bell pepper, cut into 11 -inch pieces 1 medium green bell pepper, cut into 11 -inch pieces 6 large pimiento-stuffed olives MIX pizza sauce, basil and oil; reserve. Cook sausage pieces over medium heat until partially cooked, about 10 minutes; drain. Alternate sausage pieces, zucchini pieces and bell pepper pieces on each of 6 metal skewers, leaving space between foods. Place olive on tip of each skewer.

Cover and grill kabobs 5 to 6 inches from medium coals, turning and brushing 2 or 3 times with pizza sauce mixture, until sausage is done and vegetables are crisp-tender, 20 to 25 minutes. 6 servings.

TO BROIL: Set oven control to broil. Broil sausage pieces until partially cooked; prepare sauce and kabobs as directed above. Place kabobs on rack in broiler pan. Broil with tops about 5 inches from heat, turning and brushing 2 or 3 times with pizza sauce mixture, until sausage is done and vegetables are tender, about 15 minutes.

*** GROUND LAMB KABOBS 11 pounds ground lamb 1 medium onion, chopped (about 1 cup) 1 cup chopped fresh parsley leaves 11 teaspoon salt 1 teaspoon coarsely ground pepper 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon ground nutmeg Vegetable oil 6 pita breads 2 medium tomatoes, chopped 4 green onions (with tops), sliced Plain yogurt PLACE lamb, chopped onion, parsley, salt, pepper, cumin, paprika and nutmeg in food processor work bowl fitted with steel blade; cover and process with about 20 on/off motions until mixture forms a paste.

Divide lamb mixture into 12 equal parts. Shape each part into a roll, 5 x 1 inch. (For easy shaping, dip hands in cold water from time to time.) Place 2 rolls lengthwise on each of six 14-inch metal skewers. Brush kabobs with oil.

Grill kabobs about 4 inches from medium coals, turning 2 or 3 times, until no longer pink inside, 10 to 12 minutes. Remove kabobs from skewers; serve on pita bread halves topped with tomatoes, green onions and yogurt. 6 servings.

*** VEGETABLE KABOBS 11 pounds zucchini (about 3 medium), cut into 3 -inch slices 2 green bell peppers, cut into 1 1 -inch pieces 18 cherry tomatoes 18 whole mushrooms 1 cup Italian dressing 1 teaspoon garlic salt ALTERNATE vegetables on each of 6 metal skewers, leaving space between vegetables. Mix dressing and garlic salt; brush on vegetables.

Cover and grill kabobs 5 to 6 inches from medium coals, turning and brushing 2 or 3 times with dressing mixture, until vegetables are crisp tender, 10 to 15 minutes. 6 servings.

*** SMOKY VEGETABLE KABOBS COVER 1 cup hickory chips with water. Let stand 30 minutes; drain. And hickory chips to hot coals. Continue as directed.