Chicken shish sticks

1/2 cup vegetable oil
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/2 cup lemon juice
1/2 cup onion, minced
1/4 cup parsley
2 pounds chicken, boneless, skinless, cubed
2 1/2 cups assorted vegetables: potatoes, carrots, peppers, onions, mushrooms, cherry tomatoes
Place the marinade in a zipper lock bag. Add the chicken, seal and refrigerate for several hours.
Alternate the veggies and chicken on the skewers. Take the filled skewers and place on the grill. Use the reserved marinade to baste the meat and veggies on the on the grill.
NOTE: Boil the marinade mixture for several minutes before using it to baste. If you are using bamboo skewers, soak them for several hours in water so they won’t burn on the grill.



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