Prepare a few Lavender stalks for the barbecue by soaking them in water for 30 min.
Choose deboned Organic Free Range Chicken Breasts. Remove skin and fat. Cut in cubes.
Set in a large bowl, sprinkle with Sacred Mountain Lavender Herbes de Provence and crushed fresh pepper. Heat up 2 cups of Sacred Mountain Raspberry Lavender Vinegar. Pour the hot vinegar on top of chicken cubes, mix thoroughly and refrigerate 4 to 6 hours.
Prepare the kebabs with 4 cubes of chicken on a bamboo stick. Light the barbecue. As you cook the kebabs on the barbecue, arrange small bundles of Sacred Mountain Lavender stalks on top of the kebabs. Remove the stalks, flip your kebabs over, and reset the Lavender stalks on top. Remove the Lavender stalks, and serve the chicken sizzling hot. You’ll be pleasantly surprised.