This is a great summer dish for the grill, when the summer vegetables are full of flavor as well as color. It's a feast for the eyes as well as the mouth! - Debbie
At a glance
3/4 cup vegetable oil
1 full boneless, skinless chicken breast, cut into chunks
Mix all ingredients together for marinade and spiedini in a container large enough to hold everything and cover and then place in refrigerator and leave overnight, mixing after a couple of hours to make sure everything is coated evenly.
If using bamboo or wooden skewers, soak in water for at least 20 minutes prior to using, if using metal skewers, spray or coat with olive oil prior to use.
Heat grill on high flame while constructing the spiedini. Take the marinated chicken and vegetables from the refrigerator and put together the spiedini by alternating vegetable and chicken. When all the spiedini have been made, place on grill and reduce the flame to low and cook approximately 3 minutes per side, rotating frequently enough to ensure they do not burn, but not too frequently or they may come apart.
When the chicken is done, usually after about 10-12 minutes, remove and serve. This is a great dish to serve on top of rice, or they are also great served by themselves.