Chick-kabobs.

Skinless, boneless chicken breasts cut into 1-1/2" to 2" cubes and soaked in italian salad dressing in a zip bag for a few hours.

Put 2 water-soaked bamboo skewers through the pieces. Use the skewers in pairs so the kabobs can be flipped without the meat chunks rolling on the stick.

We used stainless skewers here and some onion chunks.

[Linked Image]

Last edited by ironbender; 06/27/16. Reason: pic
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American by birth; Alaskan by choice.
--ironbender