Shelly's Recipe

CHICKEN SPIEDIES SKEWERS – Olive Garden

Category: Grilled Starters

Marinade
1/4 cup olive oil and red wine vinegar
2 tsp sugar
1 clove garlic, minced
1 tsp Dijon mustard
1/2 tsp salt, pepper, tarragon and oregano

1 1/2 lb boneless, skinless chicken breasts

Add ingredients except chicken in a resealable bag. Pound chicken between sheets of waxed paper until an even thickness of 3/16th overall. Cut into 1 inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours in the refrigerator. Remove from the marinade after 2 hours and drain.

Appetizer sauce
1 cup mayonnaise
2 tsp dried tarragon and Dijon mustard
1/2 cup pineapple juice
1 tsp finely chopped garlic

Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold

Assembly of Spedies
3 large red bell peppers, cut into strips
2 large green bell peppers, cut into strips
1 large yellow onion, cut into strips
24 (8 inch) bamboo skewers, soaked in water in the refrigerator overnight

Assemble skewers in following order: red bell pepper, onion, chicken (folded into inchC inch shaped on the skewer), green bell pepper, onion, chicken (folded into inchC inch shaped on the skewer), alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer, spread the skewered items out on each skewer to ensure cooking quickly. Assembles Spedies, 4 per guest

Grilling: Place on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to heat. Serve with dipping sauce.