I cut the peppers and onions into what resembled large squares. I cut up two of the breasts (I'll use all 3 next time) into small blocks about the same size as the peppers and onions. I skewered them trying to seperate the colors as much as possible and then seasoned them with a bit of EVOO and Cavendar's greek seasoning.
|I took plenty of pictures to make up for what I have lacked in the past. |
(Not to mention this is probably my prettiest cook to date)
I got the grill set for direct cooking at 400º and threw the kabobs directly on the grate. I rotated every 10 minutes for about 30 minutes.
Although I didn't add any wood to these things they had a distinct smokey flavor that was really delicious. I ate one that evening and used the rest for lunches. I will definitely cook this again mainly because MBH is demanding it after seeing the pictures. Good eats.