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Using wooden or metal skewers,
alternate chicken with a vegetable, keeping it tightly packed
on the skewer. Use your imagination, and make colorful Shish
kabobs until you have a nice serving size portion. Repeat with
the rest of the chicken until you use it up. Depending on your
vegetables, you should have 4 to 6 skewers filled.
Salt and pepper the finished
skewers. Sprinkle with oregano, cumin and thyme. Lay the
skewers in a pan, or large container. Make the marinade in a
separate bowl adding all the ingredients including more of the
spices. Pour over the skewers and cover. Let them marinade for
a few hours, or preferably overnight.
When you are ready to cook
them, you can either fry them, covered over low heat or for a
lighter version, bake them, covered in the oven. Either way,
they are very tender and juicy.
Susie’s Note:
Serve the Shish Kabobs over a bed of
Aegean Pilaf with a green salad. |
