Roasted Chicken and Vegetable Skewers with a Parsley Sauce

Step 1: Sauce ... Add the parsley, scallions, lemon juice, and garlic, to a blender. Pulse a couple of times until minced; then, add the oil slowly on low speed to combine. Taste, and season with salt and pepper.

Step 2: Chicken and Vegetables ... Add 2/3 of the sauce to a large ziploc bag along with the vegetables and chicken. Marinate at least 4 hours, up to 8 hours. The remaining sauce can be used as a dipping sauce or served over the rice or potatoes. Cover and refrigerate for later.

Step 3: Skewer ... If grilling outside, make sure to soak your skewers 15-30 minutes; if using an indoor grill pan, it is NOT necessary. This recipe makes approximately 6 large skewers, but nothing has to be exact. Alternate chicken, and the vegetables. About 3 of each vegetable per skewer. And most of all - DO NOT over crowd the skewers. You want to leave enough room between each ingredient so they can cook evenly.

Step 4: Grill ... Outside or inside, either works fantastic; even the broiler, but I don't think you get as good of results. About 3-4 minutes per side, making sure to turn them often. Mine normally take around 12 minutes, this can also vary depending on your grill. I cook mine on my gas grill, medium high heat. You want to get some good grill marks.

Step 5: Serve ... Plate with rice or boiled new potatoes and serve the extra sauce on the side. The sauce will also keep 2-3 days in the refrigerator and can be used for lots of other recipes. ENJOY!