Ok folks I am from upstate NY originally is this here my ALL time favorite!
This can be done with whole chicken breasts also (which is how I do it)
2 pounds chicken, cut into 1 1/2-inch cubes*
1 cup extra-virgin olive oil
1/4 cup lemon juice
3/4 cup red wine vinegar
2 tablespoons sugar
4 cloves garlic, minced
1 bay leaf
1/4 teaspoon red (cayenne) pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 loaf Italian or French bread, thickly sliced
Metal Skewers
- Use boneless and skinless chicken breasts.
In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended.
Place prepared meat in a large resealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade.
Preheat barbecue grill. Thread 4 to 5 cubes of meat onto each metal skewer. Place onto hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.
To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.
Makes 6 servings.
Enjoy and let me know what you think!