Chicken and Mushroom Kabobs

1 ¼ tsp. freshly ground pepper
1 tsp. dried sage
½ tsp. dried thyme
1/8 tsp. cayenne pepper
1 clove garlic, minced
4 chicken breast halves, skinned and boned
1 tblsp. vegetable oil
12 large fresh, cultivated (button) mushrooms, stemmed
12-16 fresh sage leaves, optional
2 tblsp. olive oil
1/4 tsp. salt

In a small bowl stir together 1 tsp. salt, pepper, sage, thyme, cayenne pepper. and garlic. Set aside.

Cut the chicken breasts into strips about 3 inches long and 1 inch wide. Pat them dry with absorbent paper towels and place in a large bowl. Add the vegetable oil and toss to coat the chicken strips evenly. Add the herb mixture and toss again to coat completely. Let stand for about 1 hour.

Prepare a fire in a grill. Position the oiled grill rack sticks 4 - 6 inches above the fire. Toss the mushroom caps with the sage leaves and olive oil and the remaining 1/4 tsp. salt. Thread chicken strips onto skewers alternately with the mushroom caps and sage leaves. Arrange the skewers on the rack. Grill, turning frequently until the chicken and mushrooms are lightly browned and the chicken is cooked through. 8 - 15 minutes, depending on size of chicken breasts.