Skewers

Soak the skewers in water for at least 30 minutes before using.

Cut chicken breasts into bite sized pieces, marinate in your favorite dressing, and refrigerate at least one hour.

Wash other items; de-seed peppers, cut any larger peppers or tomatoes in half, and de-stem mushrooms.

Cut your sausage into thick coins.

Preheat oven to 425F for a regular oven and 400F for a convection oven.

Cut any larger potatoes in half. Toss with oil and salt and lay out on a foil lined pan. Bake 20 minutes, or just until soft enough to easily stab with a fork. Set aside to cool.

Lay your prepped mushrooms out on a foil lined pan, lightly oil, sprinkle with salt, and bake 10 minutes. Set aside.

Alternate the items on your skewers, leaving about an inch at the top and bottom to hold. Lay skewers on lightly oiled foil lined trays and oil them. Fill the trays up without overcrowding (about 12 per tray). If you have more than will fit, prep and bake them on another tray while your first batch is baking, then bake them when the others are done. If you try to cram them all in, your skewers won't cook as desired.

With the heat at still at 425 or 400 F, bake for 25-30 minutes, rotating halfway.

Because you are handling raw chicken, and other ingredients alternately, make sure you cook everything you have touched. Any skewers you don't use can be washed, dried out, and put away.