All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

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
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1. Cut the chicken into 1 inch cubes.

2. Place the chicken into a bowl with the milk. Allow the chicken to soak in the milk for at least 45 minutes.

3. 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.

4. Toss the onion, mushrooms, cherry tomatoes and bell pepper in a bowl with the remaining spice blend, olive oil and parsley.

5. Skewer the chicken loosely onto bamboo skewers.

6. Skewer the vegetables on bamboo skewers- keeping the vegetables separate, as they each have different cooking times.

7. Preheat your grill to at least 450°F.

8. Place the chicken and vegetable skewers onto the hot grill,

9. Cook the vegetables until just a little charred and barely cooked through.

10. Cook the chicken for about 4 minutes per side- turning at least 4 times to sear on all sides.

11. Serve over a buttery and fluffy rice pilaf