2-3 medium chicken breasts
1 large green zucchini
1 large red bell pepper
1 large white onion
8oz medium white button mushrooms
(or baby portabellas, if available)
1/4 cup cooking oil or clarified butter
1/4 cup orange juice
1/2 cup brand name hickory barbecue sauce
garlic pepper
Directions
- Cut ends off zucchini and slice straight (not diagonally)
into one inch thick slices
- Peel onion and quarter
- Remove stem, seeds and membrane from red pepper and
cut into six to eight pieces
- Clean mushrooms and cut stems flush with button
- Put all of the above alternating onto four to six metal skewers
(always use flat or square skewers, not round or food will spin)
- Brush lightly with cooking oil and sprinkle with garlic pepper
- Place skewers on grill (use shish kabob rack if you have one)
- Grill over medium direct heat for 30 minutes, turning frequently
(watch for flareups)
- Mix barbecue sauce and orange juice and brush lightly on kabobs several times during final 10-12 minutes
-(optional) Sprinkle lightly with additional garlic pepper just before removing from grill
May be served with long grain and wild rice. Serves 2-4 people.
Don't plan on any leftovers. Turkey or shrimp may be substituted for the chicken.
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