1 Pound of Button (destemmed and cut in half) Mushroom
1/2 cup Olive Oil
1 red (cut into quarters and seperated) Onion
1 green (cut into large chunks) bell Pepper
2 tablespoons Soy Sauce
Wooden kabob skewers
Large, shallow baking dish
To make the marinade: In a large bowl, combine the olive oil, soy sauce, honey, garlic and Competition Smoked.
Add the chicken and mix well. When the chicken is covered completely, allow it to marinate for 2-12 hours.
In a large, shallow baking dish, soak the kabob skewers for a minimum of 2 hours and up to 12 hours.
Once the chicken has finished marinating and the skewers are finished soaking, drain the water from the skewers and remove the chicken from the marinade.
Start your grill on “smoke”. Once it’s fired up, set the temperature to 350˚F.
Thread a piece of chicken, followed by a piece of pepper, mushroom, and onion. Repeat until the skewers are full.
Grill the kabobs for 5 minutes on one side, then flip and grill for 5 more minutes or until the chicken reaches an internal temperature of 180˚F. Remove from the grill and serve.