Spiedies for chicken or lamb

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 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

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