Grilled Chicken Kebabs

• 3/4 cups Canola Or Vegetable Oil
• 13 cups Soy Sauce
• 1/4 cups Worcestershire Sauce
• 1/4 cups Red Wine Vinegar
• 5- 1/2 Tablespoons Lemon Juice
• 1 Tablespoon Dry Mustard
• 1/2 teaspoons Sea Salt
• 1/2 Tablespoons Black Pepper
• 3/4 teaspoons Finely Chopped Parsley
• 3 Skinless Chicken Breasts
• 1/2 Green Pepper
• 1/2 Red Pepper
• 1/2 Orange Or Yellow Pepper
• Oil, For Grilling

1. In a medium bowl, whisk together all marinade ingredients.
2. Cut chicken into large bite-sized pieces.
3. Put chicken in the marinade and set in the fridge to marinate for an hour or so.
4. Meanwhile, chop the vegetables into 1 1/2 peices.
5. Soak wooden skewers in water for about 15 minutes to keep them from catching fire on the grill.
6. Thread your chicken and vegetables onto 2 skewers for each kebob (to keep them from spinning).
7. Brush the grill with oil and grill kebobs on medium heat (around 450*F) for around 10-12 minutes per side, until veggies are tender and chicken is cooked through.
8. Serve immediately with a salad or rice.
9. Try not to eat too much!

canola or, soy sauce, worcestershire sauce, red wine vinegar, dry mustard, salt, black pepper, parsley, chicken breasts, green pepper, red pepper, orange

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-kebabs/ (may not work)