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Chicken Kabobs

Chicken Kabobs – Gail Martinelli


Dry Marinade

  • 1 ½ tsp salt
  • 1 ½ tsp freshly ground pepper
  • 1 ½ tsp dried sage
  • ¾ tsp dried thyme
  • dash cayenne pepper
  • 1-2 cloves minced garlic

Other Ingredients

  • 4 boneless skinless chicken breast halves
  • 1 doz. large mushrooms
  • 1 tbsp vegetable oil
  • 2 tbsp olive oil


  • Mix the dry marinade of herbs and salt in a small bowl. Set about ¼ of the marinade aside for tossing the vegetables. Cut the chicken breasts into 3 inch long and 1 inch wide strips.  Pat them dry and place in a large bowl.  Add 1 tablespoon vegetable oil and toss to coat.  Add the dry marinade and toss again.  Let stand about 1 hour.
  • Prep grill. Position the oiled grill rack 4-6 inches above fire.
  • Toss mushroom caps , cherry tomatoes  (or whatever grilling vegetables you like)  with the olive oil and then toss with the reserved dry marinade.
  • Alternate chicken and vegetables on skewers.  Arrange the skewers on the rack. Turn frequently while grilling until kabobs are lightly browned and chicken is cooked through, 8-10 minutes. (Be sure to grill so chicken is safe but don’t overcook.)