A camping recipe from Tammy Cooke.
Typically we start our trip with frozen chicken in the cooler. By day two it has thawed enough to work with for dinner. This has become one of our traditional camping dinners when we go to Yosemite for our annual hike up to the top of Half Dome.

4 chicken breasts
2 yellow goose-neck squash
2 zucchini squash
1 medium yellow onion
8 cloves of garlic (cooked if possible)
1 red bell pepper

PREPARATION:

• Cut chicken into pieces, squash into 1" thick coins, onion into wedges (kept in 2-3 layer pieces), and bell pepper into 2" squares. Place all ingredients on each of the kabobs, alternating as desired. For added flavor, surround the chicken with a clove of garlic and a wedge of onion, then continue with the rest of the vegetables.

• Continue to add each of the ingredients until kabobs are full.
  Cook on grill rotating a quarter turn every five minutes until chicken is done.

• Servings: 4
  Preparation time: 30 minutes