Shelly's Recipe

CHICKEN SPIEDIES - Olive Garden

Category: Kabobs/Kebobs/Skewers

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 lbs chicken breasts, boned, skinned and cut into 1x1 inch squares

Sauce
1 cup mayonnaise
2 tsp Dijon mustard
1 tsp minced garlic
2 tsp dried tarragon
1/2 cups pineapple juice

Vegetables
3 large red bell peppers, cut into strips
2 large green bell peppers, cut into strips
1 large yellow onion, cut into chunks

24 (8 inch) wooden skewers, soaked in water

Marinade: Add ingredients except chicken in a resealable and mix thoroughly until sugar and salt are completely dissolved. Pour chicken between sheets of waxed paper until an even thickness of 3/16th inch overall. Cut meat into 1 inch squares and add to marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from marinade after 2 hours and drain.

Assemble in following order on skewers: red bell pepper, onion, chicken (folded into a C shape), repeating 1 more time on each skewer. Spread skewered items on each skewer to cook quickly. Place on a grill and cook approximately 1 minute on each side, turning 4 times. Serve immediately. Serves 4 skewers per person

Sauce: Mix together just until blended. Chill 1-2 hours to blend flavors. Serve cold and a dip for the grilled spiedies.