Chicken Spiedies

Recipe by Stephanie Z.
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READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into skewer size cubes, about 1.5 inches or so.
  • Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
  • Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to "melt" and then stir.
  • Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
  • Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
  • To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
  • DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
  • To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
  • You can also eat them right off the skewer.
  • They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.
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