Chicken Kabobs and the Emile Henry Newsletter

GREAT QUICK SUPPER TONIGHT AND A SURPRISE FEATURE IN THE EMILE HENRY NEWSLETTER FEATURING KABOBS AND LITTLE OL' ME. 

 

The Raws

• 2 Large Chicken Breasts (free range),
• 1 Large Red Bell Pepper,
• 1 Whole Fresh Pineapple
• Emile Henry Kabob Tray

Directions

1. Chuck all ingredients into 1-11/2" pieces
2. Stab with dual rail kabobs
3. Light Rosle Kettle Grill (and Kingsford Charcoal) to about 350-400 degrees
4. Place kabobs on rack, rotate 3 times a quarter turn
5. Remove and serve

The Pineapple juice and red pepper makes up for not using any marinade or spice on the chicken!

Received a great surprise in the mail last week.  The May/September edition of the Emile Henry France newsletter-Tastes and Colours in the Kitchen has a half page 'Kebab' feature featuring me and a few comments about cooking kabobs.  Quite an honor to be referred to as "Chef"...a piece of the article follows.

Awe Shucks...

 

Disclaimer: I receive NO compensation from any company or advertising or support for my blog.  Occasionally I do receive requests to review grilling equipment, of which I do, objectively for which I acknowledge at the bottom of my blog.