Chicken shishkebab on the skewer

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CharlieD

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Cut chicken breast. Season to your liking, I dreged the chicken pieces for few minutes in Italian dressing. I happen to like the flavor of it. They are the best cooked over fire, but since I do not have fire pit I cooked over the grill few minutes on each side. They were supper tender and very juicy.
 

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The main thing is to keep the meat of the gridle, in the air so to speak. That is why the scewers are so long.
Thank you everybody. My wife been taking leftovers to work for two days and cannot stopp telling me how good it was, even I am surprised.
 
The main thing is to keep the meat of the gridle, in the air so to speak. That is why the scewers are so long.
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Well I like this idea. Each is it's own hand turned rotisserie. I use bamboo skewers ( double skewed so the meat parts all turn together). Still, there's always one piece that wants to stick, and then that one little part that stays behind wants to burn on the grid.
 
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