Easy Summer Dinner: “Girl Scout” Potatoes and Chicken Kebabs
When I was a young girl my older sister and her two daughters were very involved with the Girl Scouts. They would go on camp outs and they learned how to cook over an open fire, (sometimes they grilled). They would tell Grandma (my mom), about all the fun recipes they made. One favorite was a potato dish they would make in foil and cook it on the grill. My mom adapted the same basic dish for the oven. I never knew what the real name for this dish was, but in our family it is known as Girl Scout Potatoes. I hasten to add the disclaimer that this dish is no way sanctioned by the Girl Scouts, nor is it meant to violate their copyright!
It is a very simple dish, and for some reason we only made it in the summer…I guess it was a tradition for us. It doesn’t have much spice, but relies on all the flavors of the vegetables and it is delicious anytime of the year. Give it a try and see what you think!
Girl Scout Potatoes with Chicken Kebabs
Ingredients: 
- 4 potatoes (I use russet, or red potatoes; either with or without skins)
- 1 red pepper
- 1/2 large onion
- 1 1/2 cups carrots
- butter
- salt and pepper
Steps:
Ready for the oven.
Keep adding layers.
- Thinly slice the potatoes.
- Chop the onions and red pepper.
- Thinly slice the carrots on a diagonal
- Spray a 2-quart baking dish with nonstick spray, or use butter.
- Layer the ingredients; potatoes, salt and pepper, onions, carrots, red peppers and small pieces of butter.
- Bake in a 350° oven for 1 hour and 15 minutes, or when vegetables are tender.
You can also make individual portions, in heavy foil, the “Girl Scout” way. Butter the foil and layer the vegetables as described. Gather the foil around the top and cook them on the grill until the vegetables are tender.
Chicken Kebabs Marinade:
Normally I would put onions and peppers on my chicken kebabs, but when I serve Girl Scout Potatoes I only put chicken on the skewers. Here is a good marinade to use with the chicken:
Dinner is ready!
Ingredients: (Enough for 8 pieces of chicken.)
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 2 cloves garlic
Steps:
- Place all ingredients into a zip lock bag and mix. Reserve a little of the marinade to baste the chicken later.
- Add boneless, skinless, chicken breasts, cut into 1 inch cubes.
- Place the bag in the refrigerator for at least two hours (longer is better).
- Drain the marinade from the chicken; discard the marinade. Thread the chicken on the skewers.
- Brush the chicken with the reserved marinade during cooking.
Enjoy!
Dugan's Kitchen 