Difficulty: Easy
Wash the pink mushrooms, quarter them, blanch in boiling water, cool, and set aside.
Cut the chicken breasts into large squares and arrange in a shallow dish.
Add the mushrooms, curry powder, minced garlic, chopped onion, coarse salt, cracked black pepper, soy sauce, and drizzle with olive oil. Refrigerate for 1-2 hours.
Thread alternating pieces of chicken and mushroom onto wooden skewers to form 8 skewers.
Sprinkle with the marinade juices.
Grill on a barbecue or plancha for about 5 minutes per side.
Serve with rice pilaf or a fresh green salad.
