Serves: 6-8


  • ​​​​​3 pound chicken breast (boneless)
  • ​​​​​2 pound Savoie's® Sausage
  • ​​​​​1 large red onion (cut in large pieces)
  • ​​​​​2 cans of white potatoes (drained)
  • ​​​​​1 large container of mushrooms
  • ​​​​​1 large red bell pepper
  • ​​​​​1 large green bell pepper
  • ​​​​​Savoie's® Seasoning
  • ​​​​​steak seasoning
  • ​​​​​1 stick of butter
  • ​​​​​Worcestershire sauce
  • ​​​​​Italian salad dressing


  1. Cut chicken in two-inch pieces. Place in bowl and toss with Savoie's® Seasoning, steak seasoning (to your taste), 3 splashes of Italian dressing, and 4 splashes of Worcestershire sauce.
  2. In an aluminum pan, add red onion, potatoes, mushrooms, and the same seasonings used for the chicken (Savoie's® Seasoning and steak seasoning to your taste, 3 splashes of Italian dressing, and 4 splashes of Worcestershire sauce). Mix and cover.
  3. Core out bell peppers (leaving them whole).
  4. Add stick of butter, 4 tablespoons of Worcestershire sauce, and ½ teaspoon garlic to each bell pepper.
  5. Wrap tightly in foil so that peppers will sit on grill.
  6. Take all chicken and place on skewers.
  7. Take all sausage and place on separate skewers.
  8. Lay skewers of chicken on heated grill, placing skewers of sausage on top of skewers of chicken.
  9. Place pan of vegetables on grill beside bell peppers.
  10. Flip and cook chicken and sausage until done (about 25-30 minutes). Shake pan of vegetables occasionally and cook until tender-crisp.
  11. Remove peppers from grill once liquid inside of them is heated and peppers are roasted.
  12. Add chicken and sausage to vegetables.
  13. Unwrap foil from peppers and pour liquid onto meat and vegetables.
  14. Cut peppers and add to pan. Mix and enjoy.