Chicken Skewers with Cabbage Slaw

• 2 cloves Garlic, Chopped (can Use Half This Amount If Preferred)
• 1/2 Lemon, Juiced
• 1/4 cups Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Black Pepper
• 1/2 teaspoons Dried Parsley
• 1 teaspoon Salt
• 2 (6-8 Oz. Size) Boneless Skinless Chicken Breasts, Cut Into Small Cubes
• 8 Small Wooden Skewers, Soaked In Cold Water For 15 Mins
• 3 cups Green Cabbage Shredded
• 3 cups Purple Cabbage, Shredded
• 2 Medium Carrots, Grated
• 1/2 Small English Cucumber, Chopped
• 1 teaspoon Salt (or More To Taste)
• 4 Tablespoons Vegetable Oil
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Chopped Parsley (optional)

1. For the chicken skewers: Combine all ingredients for the marinade (garlic through salt) in a large bowl and add meat.
2. Toss to make sure it is evenly coated in marinade.
3. Transfer to a zip lock bag, put the bag into a dish and put it into the refrigerator.
4. Let the meat marinate for at least 30 minutes, or for best results 6 hours to overnight.
5. Preheat grill to 400 F (medium-high heat ), clean and lightly oil the grate.
6. Thread chicken on the skewers and grill for 5 minutes per side, or until done.
7. Remove to a clean platter.
8. For the cabbage slaw: In a large bowl combine cabbage, carrots and cucumber (optional).
9. In a separate bowl mix together salt, oil and vinegar.
10. Pour dressing over vegetables and toss.
11. Taste and add more salt, oil or vinegar if needed.
12. Add fresh parsley (optional).
13. Serve.

garlic, lemon, olive oil, oregano, black pepper, parsley, salt, chicken breasts, wooden skewers, green cabbage, purple cabbage, carrots, cucumber, salt, vegetable oil, apple cider vinegar, parsley

Taken from tastykitchen.com/recipes/main-courses/chicken-skewers-with-cabbage-slaw/ (may not work)