Ingredients
- 1 lb chicken, cut in 1 1/2" pieces (I prefer thighs, but breast meat is fine too, or a mix)
- Vegetables (use any of your favorites, I used a red pepper and mushrooms for this photo)
- 1 tablespoon fresh parsley, fine chopped
- Marinade:
- 1 package good seasons garlic herb salad dressing mix (you can also use the zesty italian, but then I would add 1 teaspoon extra minced garlic)
- 1 shallot, thin sliced
- 1/8 cup lemon juice
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- Pinch red pepper flakes
How to Make
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Step 1: Marinade ... Add the dry packaged seasoning mix, shallot, lemon juice, olive oil, red wine vinegar and red pepper flakes to a large baggie, or a non-reactive (glass) bowl. Add the vegetables and chicken and toss well. Seal the bag or cover the bowl and marinate. Thirty (30) minutes up to 8 hours.
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Step 2: Skewer ... Add the meat and vegetables on the skewers in any order you like. Just remember, don't over crowd, it will prevent the chicken from cooking evenly.
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Step 3: Chicken ... These are great on the grill outside, but an inside grill pan works as the broiler. They can be baked, but they don't come out nearly as good. They take about 6-8 minutes per side until golden brown and the chicken is cooked through. This can depend on how big you cut your chicken.
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Step 4: Serve ... Garnish with parsley and serve over rice pilaf or some sauteed spinach. ENJOY!
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