Chicken On A Stick!

Photo: Lady Catherine Gourmet

Ingredients

3 pounds boneless chicken breast

Marinade:

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup Worcestershire sauce

1/2 cup stout beer

3 cloves garlic – halved

Dashes of curry powder

Dashes of black pepper

Dashes of sea salt

Dash of cloves

Few mustard seeds

Veggies:

1 large sweet onion – sliced in large pieces

3 zucchini – sliced

Grape tomatoes

Button mushrooms – halved

Dash of fresh ground black pepper

Preparation

Combine all of the veggies in a bowl. Drizzle olive oil and balsamic vinegar, dash of sea salt and fresh ground black pepper. Let the veggies sit for at least 1 hour.

Chicken:

Combine all of the ingredients for the chicken marinade in a bowl and add the chicken breast. Marinade in the refrigerator, covered, for 1 hour or up to over night.

After marinating, cube the chicken.

If the skewers are wooden soak them in water before using. Alternate the chicken cubes with the veggies.

Grill on a heated griddle or out door grill.