Ingredients
2 lb.frozen chicken tenders (or breasts)
2 Large sweet onions
2 large red bell peppers
2 large yellow bell peppers
1 lb. large mushrooms
cherry tomaotes
jicima
chicken marinade:
1/2 cup red wine (or grape juice)
1/2 cup lite soy sauce
2 cloves garlic
Olive oil topping:
3/4 c. olive oil
garlic salt
pepper
1/2 t. dried parsley
fresh chopped chives
(or other fresh herbs)
Preparation
Cut chicken into large, bite-sized pieces. Place in glass pie pan, pour marinade over chicken & refrigerate for about 30 minutes while preparing vegetables. Cut up all vegetables (except for tomatoes)into bite-sized pieces and place in separate bowls. Place all ingredients (including chicken) in an assembly-line fashion. Each person has their own skewer and gets to make their own creation! Place all skewers on a large pan and brush very liberally with Olive oil topping on all sides. Place the skewers across the grid of an outdoor grill, turning frequently while grilling at a medium-low heat. Be sure to use hot pads if turning metal skewers. Serve over rice with plenty of soy sauce on the side.
