Chicken Schaschlik
Chicken Kebabs in tangy marinade

1 1/2 -2 lbs. Chicken Breast, cut into 1 inch chunks
2 medium size green bell peppers, cut into 1 inch chunks
1 medium Spanish or white onion, cut into 1 inch chunks
1 dozen wood skewers, soaked in water

1/2 cup tomato catsup or tomato sauce
3 tablespoons lemon juice ( aprox. 1 lemon)
1 / 4 cup brandy
2 tblsp Dijon mustard
2 tblsp Canola oil

1 tblsp paprika
1 teaspoons curry powder
1 teasp fresh grated ginger
1 teasp cinnamon
1 / 2 teasp nutmeg


1. Blend all ingredients for the sauce in a good size bowl, that can hold 1-1 /2 to 2 lbs of meat.

2. Reserve 1 / 4 cup of the sauce if you like to glaze at the end of cooking.

3 .Add the chicken, blend well and let it sit for 4 hours or overnight.

4.Thread the chicken on a skewer with alternating chicken, peppers and onions.

5. Hold in a pan till ready to BBQ.

6. Brush some oil on the BBQ, then grill on medium high heat.

7.Turn every 15 to 20 seconds so they brown evenly. These took about 15 minutes all together. The meat should read 160 degrees F on a thermometer. You can also pull one off and check on piece.

8. Serve with salad and fries or rice.