Chicken Shish Kabob
2 lbs Boneless chicken breast or chicken thighs
1/3 C Milk
6 Tbsp Spice Union French Chef's Blend, Wild Game Seasoning, Grilln’ & Roastn’ Spice
2 Tbsp Lemon juice
1/3 C Olive oil
1/3 C Fresh Italian parsley- finely minced
3 ea Fresh sweet onion- cut into eighths with root end still in tact
8 oz Fresh Cremini mushrooms
2 C Cherry tomatoes
2 ea Red, yellow or orange sweet bell pepper- cut into 1 inch cubes
Cut the chicken into 1 inch cubes.
Place the chicken into a bowl with the milk. Allow the chicken to soak in the milk for at least 45 minutes.
Removed the chicken from the milk and put it into a clean bowl, along with 4 tablespoons of the Spice Union seasoning of your choice, lemon juice, 3 tablespoons of olive oil and half the parsley. Mix to combine.
Toss the onion, mushrooms, cherry tomatoes and bell pepper in a bowl with the remaining spice blend, olive oil and parsley.
Skewer the chicken loosely onto bamboo skewers.
Skewer the vegetables on bamboo skewers- keeping the vegetables separate, as they each have different cooking times.
Preheat your grill to at least 450°F.
Place the chicken and vegetable skewers onto the hot grill,
Cook the vegetables until just a little charred and barely cooked through.
Cook the chicken for about 4 minutes per side- turning at least 4 times to sear on all sides.
Serve over a buttery and fluffy rice pilaf