Recipe

Chicken And Mushroom Kabobs Recipe

Add Step-by-Step Photos	Perlandra / All my dishes 1 year, 5 months ago This dish will make your mouth water. It is simple to prepare and not too expensive. Goes excellent with salad, asparagus and hummus! Prep:20m Cook:15m Servings:46	Perlandra
	easy toss together make ahead of time

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Ingredients

1 1 /4 tsp. freshly ground pepper

1 tsp. dried sage

1/2 tsp. dried thyme

1/2 tsp. cayenne pepper

1 clover garlic, minced

4 chicken breast halves, skinned and boned

1 tblsp. vegetable oil

12 large fresh, cultivated (button) mushrooms, stemmed

12-16 fresh sage leaves, optional

2 tblsp. olive oil

1/4 tsp. salt

Directions

In a small bowl stir together 1 tsp. salt, pepper, sage, thyme, cayenne pepper. and garlic. Set aside.

Cut the chicken breasts into strips about 3 inches long and 1 inch wide. Pat them dry with absorbent paper towels and place in a large bowl. Add the vegetable oil and toss to coat the chicken strips evenly. Add the herb mixture and toss again to coat completely. Let stand for about 1 hour.

Prepare a fire in a grill. Position the oiled grill rack sticks 4 - 6 inches above the fire. Toss the mushroom caps with the sage leaves and olive oil and the remaining 1/4 tsp. salt. Thread chicken strips onto skewers alternately with the mushroom caps and sage leaves. Arrange the skewers on the rack. Grill, turning frequently until the chicken and mushrooms are lightly browned and the chicken is cooked through. 8 - 15 minutes, depending on size of chicken breasts.

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