Created by HC Tavern + Kitchen Sous Chef, Michael Pinner.

INGREDIENTS:
10” skewers
1 red onion (1 ½” diced)
1 red bell pepper (1 ½” chop)
1 yellow bell pepper (1 ½” chop)
1 Jalapeño (1 ½” chop)
1 lb chicken breast (1 ½” chop)
St. Elmo Seasoning
3 tbsp. olive oil
St. Elmo Creamy Horseradish, for dipping

RECIPE:
1. Heat grill to medium high heat.
2. Soak Skewers in water for at least 5 minutes to prevent burning. (optional)
3. Build skewers by alternating peppers, onion and chicken.
4. Generously season kabobs with St. Elmo Seasoning.
5. Brush grill with oil.
6. Grill kabobs until chicken is fully cooked. Approximately 10-15 minutes.
7. Serve with Creamy Horseradish as dipping sauce and enjoy