Recently I reconnected with an old friend and former neighbor, Des Park. Years ago he invented a wonderful blend of hot peppers, which he called Des’s Deadly Dash! It was wonderful; you can use it anywhere you might want to use dried pepper flakes. We had lost touch with Des and cherished our little bottle of diminishing Deadly Dash and had no idea whether or not we could even purchase the spice any more. We were thrilled when Des was found on Facebook! Not only is he still making Des’s Deadly Dash but he has three different versions; Classic, Speechless and Breathless and he is currently working on a version called Reckless! Des’s Deadly Dash is perfect for using on chicken kabobs!
Des has been working with hot peppers since the 70’s when he found out about the wonderful properties capsaicin bring the human body. Be sure to check out his website, he has all sorts of information including pictures of his garden and recipes. When I asked Des which recipe he would recommend using his Deadly Dash with he gave me this recipe called Deadly Dash – Chicken Kabob. I decided to give it a try. This recipe can be fond on his website. My recipe below is slightly different from the recipe online, I had to make a few changes as I never can leave a recipe alone! The result was excellent!
Please remember that this recipe doesn’t require Deadly Dash but it never hurts to add it!
Grilling Chicken Wrap Kabob Recipe
Ingredients:
4 Boneless Breast of Chicken pounded
8 slices of pre-cooked but not crispy bacon
All your favorite Kabob veggies
Cherry tomatoes
Red Bell Pepper
Green Bell Pepper
Onion
Mushrooms
– Skewers and toothpicks
– Salt and Pepper to flavor
– ½ cup of Olive Oil
– 1/4 cup lemon juice
– 4 garlic cloves, minced
– 1 1/2 teaspoon of Thyme
– 2 tesapoons of honey
– 1 teaspoon of Deadly Dash – Classic
– 1 teaspoon pepper
– 1 teaspoon salt
Directions:
1. Marinate chicken in lemon juice, olive oil, garlic, honey, Deadly Dash, salt, pepper and thyme for 20 minutes for tenderness and flavor.
2. Skewer all veggies
3. Put skewer with veggies in the middle of chicken and wrap chicken around veggies and use toothpicks to secure the chicken around the veggies.
4. Pin slices of bacon to 2 sides of the chicken. (Whoops omitted this step!)
5. Cook all four sides on grill for ten minutes with skewer ends resting on 2 bricks (depending on heat of fire).
6. When done pull skewer and toothpicks out and put chicken wrap on bed of rice.
Nancy on the Home Front 