Cover chicken with beer and add spices to taste (beer acts like a
brine), and let soak for at least two hours. Rinse off and pat chicken
dry. Cut chicken into kabob sized pieces. Cover lightly with olive
or vegetable oil and cover again with spices of choice. Cut veggies,
and make kabobs (alternate veggie and chicken). I find it works best
to begin and end each kabob with onion (it hold together better).
Sprinkle kabobs with spices and put on grill. Turn every couple of
minutes and continue to sprinkle on spices (I only use lemon pepper
and garlic at this point because they smell great when they fall into
the coals). When done, eat or sprinkle with parmesan cheese and eat.
