Ingredients
4 Boneless, skinless chicken breasts cut into 1 inch pieces
2 large potatoes, half baked and cut into 1 inch cubes
Juice squeezed from 2 lemons
1/3 cup of extra virgin olive oil
4 cloves of garlic, minced
1 teaspoon of rosemary
Salt and pepper to taste
1 small pint of cherry tomatoes
24 - 8- inch bamboo skewers, soaked in water for 30 minutes and drained.
Preparation
In a medium bowl, mix first 6 ingredients together, salt and pepper to taste and let marinate in fridge for ½ an hour. While chicken is marinating, soak 24 - 8- inch bamboo skewers and drain when chicken is done marinating. On skewers alternate chicken, potatoes, and cherry tomatoes until all are gone. Grill for 4-5 minutes on each side or until chicken is no longer pink.
