Ingredients
Grilled Potatoes and Vegetables
| 2 large | russet potatoes | |
| 1 medium | onion | |
| 2 large | carrots | |
| 1 tbsp | (15 ml) | butter |
| Mrs. Dash or similar vegetable spice | to taste |
Chicken Kebabs
| 4 medium | chicken breasts | |
| Bamboo skewers, soaked in water (or metal skewers) |
Buttermilk Marinade
| 1 cup | (250 ml) | buttermilk |
| 1 tbsp | (15 ml) | rosemary, chopped |
| Ground pepper and salt, to taste |
Directions
Grilled Potatoes and Vegetables
- Cut vegatbles into bite size pieces, all about the same size.
- Spray an aluminum pan (or tin foil packet) with vegetable oil spray. Add the vegetables, butter, and spices.
- Cover with tin foil and grill for 30 minutes over medium heat.
- Check for tenderness, until done.
Chicken Kebabs
- Cut up chicken breasts (fillet removed) into bite size pieces and soak in the marinade. Refrigerate overnight.
- Put chicken pieces onto skewers. Discard leftover marinade.
- The smaller the chicken pieces, the fast it will cook. Grill over medium heat until done (about 15 minutes).
Buttermilk Marinade
- To make your own buttermilk, measure out 1 tbsp (15 ml) lemon juice or vinegar into a liquid measuring cup and add milk to the 1 cup (250 ml) mark. Stire and allow to sit for 5 minutes. Combine all ingredients in a bowl.