Tuesday, June 10, 2008

Chicken Kabobs with Rosated Redskin potatoes

First, make a marinade by mixing 1/3C olive oil, the juice from one lemon,  clove minced garlic, 3T fresh rosemary leaves and salt and pepper to taste.  Chunk up 1lb of boneless, skinless chicken breast, 1 red onion, some bell pepper(we like to use a variety of colors), and 8oz fresh mushrooms and put them in the marinade.  Toss these in the marinade over a period of 3-4 hrs.  
Coat some small redskin potatoes with olive oil, salt and pepper.  Skewer the potatoes seperately from the chicken etc.  The potatoes take about 30 min to cook on the Weber, the kabobs about 20 min.  
We served the meal with sliced tomatoes and onions.  That's fresh, chopped parsley on the potatoes and basil on the tomatoes.  A chilled Pinot Gries goes very well with this meal.



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