Ingredients
MEAT
2 -3 chicken breasts
MARINADE
1/3 cup olive oil
1/4 cup fresh squeezed lemon juice
1/4 cup apple cider vinegar
3 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 teaspoon kosher salt(KOSHER ONLY)1/2 teaspoon regular
1/2 teaspoon fresh cracked black pepper
ROLLS
3 -4 sandwich rolls(preferably Italian rolls)
softened butter
Preparation
Dice chicken breasts into 1" cubes.
Whisk all marinade ingredients together.A salad dressing shakers works well.Let stand at room temperature for a couple of hours stirring ocasionally.This will let flavors infuse well.
Add marinade to chicken( in a sealable bag) and refrigerate overnight 12 to 24 hours, mixing occasionally (the acidic nature of the marinade will cook the meat partially).
Thread 5 or so cubes onto metal or soaked bamboo skewers(I actually used some chop sticks that I had gathered) and grill marinated chicken for a 6-10 minutes on both sides, just until meat is firm (remember, they’re already partially cooked by the marinade). Cut a larger piece and make sure it is cooked through.
butter the inside of the rolls and place face down on grill to desired crispness
Place one or two skewers on the fresh grilled bread roll and grip the meat firmly with the bread and pull off skewers.
