Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Oregano |
| 2 teaspoons | Whole thyme |
| ¼ tablespoon | Garlic, minced |
| 1 tablespoon | Onion, minced |
| 1 tablespoon | Unseasoned meat tenderizer |
| 1 tablespoon | Accent® seasoning mix |
| 4 tablespoons | Fresh lemon juice |
| 1 cup | Vegetable oil |
| 6 pounds | Chicken breast or lamb, cubed |
| 2 tablespoons | Oregano |
| 1 tablespoon | Garlic, minced |
| 1 tablespoon | Onion, minced |
| ¼ cup | Rosemary leaves, chopped |
| ¾ cup | Vegetable oil |
| ⅓ cup | Wine vinegar |
| 20 slices | Italian bread |
| 20 \N | Water soaked bamboo skewers |
MARINADE
BASTING SAUCE
Mix together marinade ingredients and add chicken. Marinate chicken in refrigerator at least overnight (may be left for 2 days); mix occasionally, insuring chicken is well coated. Mix sauce in a jar and shake well every day until chicken is cooked. Strain sauce into a shaker; put about 5 cubes of lamb on each skewer; grill until done, (personal preference) basting with sauce while grilling. Fold slice of bread over grilled spiedi and remove skewer. Yield 20 spiedis.
By Molly Rood <rogue@...> on May ay,, 20, 1997