Chicken Spiedies

Ingredients:

2 1/2 pounds chicken, cubed

1 cup olive oil

1/2 cup  Champagne French Wine vinegar

1 tablespoon lemon juice

1 teaspoon salt

2 1/2 cloves garlic, minced

1 teaspoon dried oregano

1 1/2 teaspoons garlic salt

1 1/2 tablespoons crushed dried mint

1 tablespoon dried basil

1 teaspoon dried parsley

1 teaspoon onion powder

1 bay leaf

1/4 teaspoon fresh-ground black pepper

8 wooden skewers, soaked in water for 30 minutes or metal skewers

Directions:

Place the cubed (about 1" x  1") chicken into a large re-sealable plastic bag or container.  In a bowl, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, parsley, onion power, bay leaf and black pepper and mix.  Pour the mixture into the bag/container and seal, then shake until combined.  Refrigerate for 1 to 3 days, shaking the container to turn the meat every 8 hours.

When you are ready to cook, remove meat from the marinade and place on skewers.  Preheat an outdoor grill for medium high heat and lightly oil grate or spray with Pam's Grilling spray.

Place the skewers on the preheated grill, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F.  Be careful not to overcook or the meat will be very dry.

Serve the grilled meat on Italian bread or hotdog bun, by placing the skewer on the bread, grip the bread and slide the skewer out, leaving the meat on the bread.   Enjoy!

Tip:  Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes.  The Spiedie is a dish local to Greater Binghamton in the Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York state.