This served 3 adults, plus probably a lunch or two left over. (Note: As previously stated, I just kind of eyeball it when it comes to spices, feel free to add/subtract as you see fit)
3 larger boneless chicken breasts
3 red peppers
1 large onion
1 pint grape tomatoes
1 tsp oregano
1 tsp dried mint leaves
3 larger cloves garlic
salt and pepper
1/8 cup red wine vinegar
1/4 cup olive oil (traditional family marinade formula- 2 parts oil, one part vinegar)
We used 4 skewers and then wrapped the leftovers in a foil packet and set that on the grill.
1. Cut chicken, red peppers, and onions into decent bite-sized pieces. The best way to do the onion is to cut it in half, then cut each half again and peel off the layers. Throw into large bowl, along with washed grape tomatoes.
2. Chop garlic and add to bowl.
3. Add oil, vinegar, salt, pepper mint, and oregano. Toss contents of bowl until all pieces are well-coated.
4. After mixing well, spear pieces onto shishkebabs. I liked to alternate pepper, tomato, onion, chicken, but it's really all about preference.
5. Place remaining vegetables and chicken in foil packet.
6. Start the grill at a very high heat so that the outside of the kebabs gets well-done. Use tongs to rotate the kebabs every once in awhile, watching carefully so that they don't get overcooked.
7. After a few minutes move them to a cooler part of the grill (less directly over the heat) until the chicken appears fully cooked.
It's really THAT EASY.
We ate this coupled with a rice cooked in chicken base. This "yellow rice" is a favorite from when I was a kid. Genius idea! The leftover