Chicken Spiedie Skewers With Italian Dressing

• 1 garlic clove, finely grated
• 5 tablespoons white wine vinegar
• 2 tablespoons chopped Peppadew peppers in brine
• 1 tablespoon mayonnaise
• 1 tablespoon sugar
• 1 1/2 teaspoons dried oregano
• 1/2 cup olive oil, plus more
• Kosher salt, freshly ground pepper
• 1 1/2 pounds skinless, boneless chicken thighs (about 6)
• 1 large sweet onion, sliced 1/2 inch thick
• 2 beefsteak tomatoes (about 1 pound), sliced 1/4 inch thick
• Oregano leaves and lemon wedges (for serving)
• Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

1. Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
2. Cut chicken thighs lengthwise into long strips, about 1"-1 1/2" wide (you should get 2-3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
3. Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8-10 minutes.
4. Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
5. Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

garlic, white wine vinegar, peppadew peppers, mayonnaise, sugar, oregano, olive oil, kosher salt, skinless, sweet onion, beefsteak tomatoes, oregano, metal skewers

Taken from www.epicurious.com/recipes/food/views/chicken-spiedie-skewers-with-italian-dressing (may not work)