Daddy Paul’s chicken kabobs.

Ingredients:

Peppers: One large green, two hot Hungarian, one red.

A variety of peppers gives a much better taste.

Onions: 12 small onions.

These little onions are fresh from the garden. Larger onions can be used simply cut them up to put them on the skewer.

Potatoes: one medium size potato: You are going to want to peel and slice thinly.

Chicken breast: one large.

Mushrooms: A half pound of sliced.

Soy sauce

Rubbed sage

Mrs. Dash table blend.

Garlic salt

Skewer sticks. Four for a batch of this size batch.

Dill Pickle juice: ¼ cup.

Marinate the chicken breast using sage and pickle juice.

Cut the peppers long flat pieces where practical.

The potatoes are peeled and sliced thin. Warm them up in the microwave or toaster oven until they are warm after they are sliced and peeled. If you do not partially cook them prior to putting them on the grill they will be uncooked hard and undesirable.

Cut the chicken in thin pieces across the grain of the meat.

Cutting the chicken in thick chunks can result in raw chicken or over done vegetables. Cutting across the grain will result in more tender chicken.

Place components on skewer. Alternate chicken, onion, pepper, and mushroom as you place them.

Alternating items will give a blended enhanced flavor.

Sprinkle with spices and soy sauce.

Place on foil on grill. Grill for about 45 min. at low heat.

Turn over as required during grilling.

Sprinkle with soy sauce during cooking.

These are very tasty. A complete meal! This dish is low in carbohydrates and fat.

As with all chicken dishes exercise care to verify chicken is done.

These Kabobs are wonderful when made with vegetables fresh from the garden. They are true summer treats at out house.

In the early fall I love to pick from the garden and have a roast in the back yard. Pork may be substituted for chicken in this recipe. Pork is even better with a little barbeque sauce brushed over the meat.