Originally Posted by tev9999

I just grab things from my spice rack and mix them up in a small bowl. I find it is easier to distribute it over the meat by hand instead of trying to sprinkle from individual spice bottles. It was probably roughly equal parts of each spice, but I didn't measure so can't be sure. I did use too much salt, so I would probably skip that next time and salt afterwards if necessary.

Tonight will be chicken kabobs with Italian dressing marinade (because I'm lazy today), green/red peppers, vidalia onion and mushroom caps. After assembly on a skewer brush with olive oil and sprinkle with garlic pepper.