131. Chicken Skewers, Lemony

There are hundreds of ways to fix chicken, but sometimes the recipes that we know the best become the only ones we fix...over and over again. To keep from stagnating, I once purchased a book with more than 100 chicken recipes. I wish I could say that I found dozens of great ideas, but that is not the case. Many of the recipes relied heavily on frying, smothering ingredients with cheese or combinations of flavors that just were not at all appealing or particularly healthy.

When stir-fry dishes became popular, however, many oriental chicken recipes became my new favorites especially when they included vegetables and rice. The Mexican influence also brought more delicious,and spiced-up chicken creations into our home. My favorite chicken recipes evolved over time and were influenced from many parts of the world in addition to the well-loved family recipes that had been passed down from my mother. Frankly, I eventually had too many choices and, as often happens, some recipes fell by the wayside and were forgotten.

Today's recipe is one of those. I made the featured  marinated chicken dish for the first time when my children were little. I loved it...my husband loved it and so did the kids...but, I did not file the directions in a place where they would be easily noticed or remembered...Grilled Chicken Skewers became one of those forgotten treasures. I am so happy to have rediscovered its wonderful flavors and lemony tang.

Grilled Chicken Skewers

Marinade:

1/2 C soy sauce

Juice from 2 lemons

1/2 C Canola oil

3 T ketchup

3-4 cloves garlic, crushed

1/4 tsp pepper blend

3-4 chicken breast halves cut into cubes

Optional:

Sweet onion chunks

Bell pepper chunks

Mushrooms, halved

Zucchini chunks

Combine marinade ingredients. Add chicken and stir. Cover container and refrigerate 4 hours or overnight. * If using metal skewers, spray with a non stick spray and force pieces of chicken onto skewer. Alternate with vegetables if desired. Do not pack too tightly.

Heat grill to med-high. Spray meat and vegetables with non-stick spray and place on grill. Baste with juice. Cover. Cook for 3 minutes. Open grill and, using potholders, rotate skewers half a turn. (The browned side will be on top). Grill, covered for 3 minutes more. Open grill and turn a quarter turn. Cover and grill for 2 minutes more. Remove to a plate.

Divide meat and vegetables. Allow 1/2 breast per serving.

*Wooden skewers, must be soaked in water for at least 15 minutes prior to using to prevent burning.