Type what you have

Ingredients

• ✓ skewer
• pineapple juice
• brown sugar
• soy sauce
• chicken breast

Instructions

1. 1 In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
2. 2 Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
3. 3 Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
4. 4 Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

By Hillary Roberts

Ingredients

• ✓ skewer
• shrimp
• monterey jack cheese
• jalapeno pepper
• bacon
• cajun seasoning

Instructions

1. 1 Preheat a grill for high heat. Soak skewers in water.
2. 2 Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
3. 3 Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

By Britney583

Ingredients

• ✓ skewer
• green bell pepper
• pineapple chunk
• chicken breast
• onion
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Thread bell pepper, pineapple, chicken, and onion onto skewers; brush with barbecue sauce.
3. 3 Cook on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, 7 to 10 minutes per side.

By c siebester

Ingredients

• ✓ skewer
• tomato paste
• honey
• worcestershire sauce
• rosemary
• chicken breast
• cherry tomato
• rosemary

Instructions

1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent burning during cooking.
2. 2 Combine tomato paste, honey, Worcestershire sauce, and chopped rosemary in a large glass or ceramic bowl. Add chicken pieces to glaze; stir to coat.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4. 4 Alternately thread chicken pieces and cherry tomatoes onto skewers; place on a broiler pan. Spoon remaining glaze over skewers.
5. 5 Cook under the preheated broiler, flipping occasionally, until chicken is no longer pink in centers and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into centers should read 165 degrees F (74 degrees C).
6. 6 Transfer to a serving plate; garnish with rosemary sprigs.

By Babs35

Ingredients

• ✓ skewer
• beef sirloin steak
• soy sauce
• steak seasoning
• brown sugar
• worcestershire sauce
• liquid smoke

Instructions

1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Ingredients

• ✓ skewer
• brown sugar
• white vinegar
• vegetable oil
• mustard
• ham
• pineapple chunk

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
3. 3 Place skewers onto the preheated grill, and brush liberally with brown sugar mixture. Cook, turning frequently and basting often, until heated through and richly glazed, 6 to 8 minutes.

By Lindsay Perejma

Ingredients

• ✓ skewer
• margarine
• honey
• peach
• plum
• banana
• strawberry

Instructions

1. 1 Preheat an outdoor grill for medium heat and place a large sheet of aluminum foil on the grate.
2. 2 Melt butter and honey in a small saucepan over medium heat; reduce heat to low and cook gently, stirring occasionally, until slightly thickened, 3 to 5 minutes. Do not let sauce boil. Set aside.
3. 3 Thread 1 peach quarter, 1 plum quarter, 1 banana piece, and 1 strawberry onto each skewer. Place skewers onto the prepared grate on the preheated grill; spoon honey sauce over each skewer.
4. 4 Cook on the preheated grill until fruit is softened and sauce has thickened and cooked onto fruit, about 5 minutes. Flip skewers, spoon more sauce over each skewer, and cook about 5 minutes more.

By LauraKKH

Ingredients

• ✓ skewer
• cooking spray
• chicken breast
• green bell pepper
• onion
• red bell pepper
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
3. 3 Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DAVESARAH

Ingredients

• ✓ skewer
• shrimp
• chourico sausage
• sweet chili sauce
• soy sauce
• garlic
• black pepper
• chile-garlic sauce

Instructions

1. 1 Combine Thai chili sauce, soy sauce, garlic, black pepper, and chili-garlic sauce in a large glass or ceramic bowl; add shrimp and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Meanwhile, remove shrimp from marinade and shake off excess. Discard remaining marinade. Place 5 shrimp and 2 sausage pieces on each skewer.
4. 4 Cook kabobs on the preheated grill until shrimp are bright pink and slightly charred, 2 to 3 minutes per side.

By Raquel Teixeira

Ingredients

• ✓ skewer
• canola oil
• hot pepper sauce
• garlic
• tomato chili sauce
• lemon
• oregano
• shrimp

Instructions

1. 1 Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
4. 4 Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

By Hugh Pastoriza

Ingredients

• ✓ skewer
• pork
• salt
• black pepper
• seasoned salt
• egg
• milk
• bread crumb
• vegetable oil

Instructions

1. 1 Gather the ingredients.
2. 2 Thread 2 or 3 cubes of pork onto each skewer. Sprinkle pork on all sides with salt, pepper, and seasoned salt; set the skewers aside.
3. 3 Whisk eggs and milk together in a bowl. Place bread crumbs in a separate bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish; set the dish aside. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Dip each pork skewer into egg mixture, then press into bread crumbs to coat; dip pork skewers a second time into egg mixture and then crumbs.
5. 5 Lower pork skewers carefully into the hot oil in batches. Fry until crisp and golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining pork skewers. Arrange fried pork skewers on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
6. 6 Carefully transfer the baking dish into the preheated oven and bake for 20 minutes. Remove foil and bake 10 minutes more to dry out the crumb coating.

By Jennifer

Ingredients

• ✓ skewer
• soy sauce
• brown sugar
• sherry
• sesame oil
• ginger
• garlic powder
• chicken breast
• pineapple chunk

Instructions

1. 1 Combine soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Add chicken pieces and pineapple chunks; stir until well coated. Cover the dish; marinate in the refrigerator, 1 to 2 hours.
2. 2 Preheat the grill to medium-high heat and lightly oil the grate.
3. 3 Thread chicken and pineapple alternately onto skewers. Discard excess marinade.
4. 4 Cook on the preheated grill, turning occasionally, until chicken is longer pink in centers and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By dailyn2003

Ingredients

• ✓ skewer
• butter
• garlic
• hot sauce
• black pepper
• lobster tail
• olive oil
• kosher salt
• lemon

Instructions

1. 1 Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
4. 4 Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
5. 5 Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

By Lyle Barrow

Ingredients

• ✓ skewer
• meat
• bell pepper
• onion
• thyme
• salt
• pepper
• olive oil
• dijon mustard

Instructions

1. 1 Cut the meat, bell peppers and onion into squares.
2. 2 In a large bowl, whisk the jar of Maille® Dijon Originale mustard, olive oil, thyme, salt and pepper. Add the meat to the mixture and coat evenly. Refrigerate for 30 minutes. Alternate the meat with the bell pepper and onion squares on skewers. Grill, turning frequently and brushing with the remaining mixture.

By Maille

Ingredients

• ✓ skewer
• olive oil
• tomato sauce
• garlic
• red wine vinegar
• basil
• salt
• cayenne pepper
• shrimp

Instructions

1. 1 Stir together olive oil, tomato sauce, garlic, and red wine vinegar in a large bowl. Season with basil, salt, and cayenne pepper.
2. 2 Add shrimp to the bowl; stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. 3 Preheat the grill to medium heat. Lightly oil the grate.
4. 4 Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
5. 5 Cook shrimp on the preheated grill until opaque, 2 to 3 minutes per side.
6. 6 Serve hot and enjoy!

By BLONDIEPEREZ

Ingredients

• ✓ skewer
• brown sugar
• soy sauce
• garlic
• sesame oil
• ginger
• beef top sirloin
• pineapple chunk
• green bell pepper
• red bell pepper

Instructions

1. 1 Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
3. 3 Remove beef from the marinade. Discard the remaining marinade.
4. 4 Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

By karebear

Ingredients

• ✓ skewer
• teriyaki sauce
• honey
• garlic powder
• ground ginger
• chicken breast
• beef sirloin
• red bell pepper
• sweet onion
• mushroom

Instructions

1. 1 Gather all ingredients.
2. 2 Mix teriyaki sauce, honey, garlic powder, and ginger in a large resealable plastic bag. Place chicken, beef, red bell peppers, onion wedges, and mushrooms in the bag; coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 4 hours to overnight.
3. 3 Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread meat and vegetables onto skewers, leaving a small space between each item. Discard any remaining marinade.
4. 4 Grill skewers, turning as needed, until meat is cooked through and vegetables are tender, about 10 minutes.

By Sue

Ingredients

• ✓ skewer
• soy sauce
• cider vinegar
• honey
• canola oil
• mushroom
• green onion
• chicken breast
• bacon
• pineapple chunk

Instructions

1. 1 In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat grill for high heat.
3. 3 Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
5. 5 Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

By Angie

Ingredients

• ✓ skewer
• olive oil
• ginger root
• lemon juice
• orange juice
• brown sugar
• white sugar
• chicken breast
• salt
• mango

Instructions

1. 1 In a shallow container, mix the olive oil, ginger root, lemon juice, orange juice, brown sugar, and white sugar. Place the chicken breasts in the mixture, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat the grill for high heat. Season chicken with salt, and alternately thread chicken and mango onto skewers. Discard marinade.
3. 3 Lightly oil the grill grate. Place skewers on the grill, and cook 15 minutes, turning to cook on all sides, until chicken juices run clear.

By FOOD_DIVA

Ingredients

• ✓ skewer
• garlic powder
• black pepper
• worcestershire sauce
• white wine
• salad dressing
• shrimp
• honey
• butter
• worcestershire sauce

Instructions

1. 1 In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire, wine, and dressing; add shrimp and toss to coat. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the grill to high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. 3 In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
4. 4 Lightly oil the grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

By Kendra

Ingredients

• ✓ skewer
• olive oil
• butter
• lemon
• dijon mustard
• basil
• garlic
• salt
• white pepper
• shrimp

Instructions

1. 1 In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. 2 Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. 3 Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

By Gail Laulette

Ingredients

• ✓ skewer
• cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• black pepper
• whole milk
• egg
• hot dog
• vegetable oil

Instructions

1. 1 Mix cornmeal, flour, sugar, baking powder, salt, and pepper together in a large bowl; stir in milk and egg until smooth. Cover; refrigerate until needed.
2. 2 Bring a large pot of water to a boil. Add hot dogs; cook until heated through, about 7 minutes. Drain on a paper towel-lined plate; let rest for 10 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Insert one skewer into each hot dog; blot dry with paper towels. Pour chilled batter into a tall glass.
4. 4 Dip one hot dog into batter to coat; transfer to oil. Repeat with as many hot dogs as can comfortably fit in the fryer without overcrowding.
5. 5 Fry until lightly browned, about 3 minutes. Drain on paper towels. Repeat with remaining hot dogs.

By BetterCookingForSingleFathers

Ingredients

• ✓ skewer
• olive oil
• parsley
• lemon
• hot pepper sauce
• garlic
• tomato paste
• oregano
• salt
• black pepper
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and black pepper together in a mixing bowl. Reserve a small amount for basting later.
3. 3 Pour remaining marinade into a large resealable plastic bag; add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate shrimp in the refrigerator for 2 hours.
4. 4 Preheat a grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
5. 5 Lightly oil the grill grate. Cook shrimp until opaque, about 5 minutes per side, basting frequently with reserved marinade.
6. 6 Enjoy!

By Robbie Rice

Ingredients

• ✓ skewer
• soy sauce
• white wine vinegar
• white sugar
• vegetable oil
• garlic
• ginger
• beef sirloin
• onion
• cherry tomato
• mushroom
• green bell pepper

Instructions

1. 1 Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
3. 3 Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
4. 4 Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

By Beans McBean

Ingredients

• ✓ skewer
• zucchini
• yellow squash
• orange bell pepper
• salad dressing
• milk
• egg
• all-purpose flour
• vegetable oil
• salt
• ham
• pineapple slice
• cherry tomato

Instructions

1. 1 Place zucchini, squash, and bell pepper in a large resealable plastic bag. Add enough Italian dressing to coat vegetables. Squeeze out as much air as possible. Seal bag and refrigerate, at least 1 hour.
2. 2 Combine milk, eggs, flour, 1 1/2 teaspoon oil, and salt in a blender. Process until smooth. Cover and refrigerate batter for 1 hour.
3. 3 Heat a skillet over medium-high heat and brush with remaining oil. Pour 1/4 cup of crepe batter into the pan; tilt to completely coat the surface of the pan. Cook, turning once, until golden, 4 to 5 minutes. Let crepe rest on a clean surface until cool to the touch. Repeat with remaining batter.
4. 4 Cut crepes into strips about 1 to 2 inches wide.
5. 5 Preheat a grill for medium heat and lightly oil the grate. Cook zucchini, squash, bell pepper, and ham until vegetables are soft but firm to the bite and ham reaches an internal temperature of at least 160 degrees F (71 degrees C), 8 to 10 minutes. Cut ham into bite-sized pieces.
6. 6 Stack crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in any fashion you prefer.

By Cooking Daddy

Ingredients

• ✓ skewer
• soy sauce
• brown sugar
• white vinegar
• garlic powder
• seasoned salt
• garlic pepper seasoning
• lemon-lime carbonated beverage
• beef sirloin steak
• green bell pepper
• mushroom
• cherry tomato
• pineapple

Instructions

1. 1 Mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage in a medium bowl. Reserve about 1/2 cup of this marinade for basting. Place steak cubes in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
2. 2 Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
3. 3 Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
4. 4 Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

By Kimber

Ingredients

• ✓ skewer
• zucchini
• summer squash
• cherry tomato
• mushroom
• bell pepper
• onion
• olive oil
• lemon
• garlic
• salt
• black pepper

Instructions

1. 1 Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl.
2. 2 Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.

By Target Test Kitchen

Ingredients

• ✓ skewer
• olive oil
• red wine vinegar
• lime
• chili powder
• paprika
• onion powder
• garlic powder
• cayenne pepper
• salt
• black pepper
• chicken breast

Instructions

1. 1 In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2. 2 Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
3. 3 Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

By Simmi G

Ingredients

• ✓ skewer
• milk
• egg yolk
• vanilla extract
• all-purpose flour
• white sugar
• salt
• cooking spray
• butter
• strawberry
• banana
• peach
• kiwifruit

Instructions

1. 1 Mix milk, egg yolks, and vanilla extract together in a large bowl. Stir in flour, sugar, and salt until well blended.
2. 2 Heat a crepe pan over medium heat. Coat with cooking spray. Pour about 1/4 cup batter into the pan and tip the spread batter to the edges. Cook until bubbles form on the top and edges are dry, 2 to 3 minutes. Flip and cook until other side is browned and edges are golden, 1 to 2 minutes more. Repeat with remaining batter.
3. 3 Let crepes cool. Cut lengthwise into strips 1 to 2 inches wide. Wrap strawberries, bananas, peaches, and kiwi in the crepe strips and thread wrapped fruits onto skewers.

By Cooking Daddy

Ingredients

• ✓ skewer
• white wine vinegar
• olive oil
• lemon juice
• mint leaves
• garlic
• sugar
• oregano
• basil
• salt
• red pepper flakes
• black pepper
• chicken thigh
• hoagie bun

Instructions

1. 1 Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
2. 2 Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
5. 5 Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
6. 6 Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

By John Mitzewich