4 chicken breasts, split, skinned, boned and cubed
1/2 c. low sodium soy sauce
4 tbsp. lemon juice
1 c. cooking oil
3 tsp. dry white wine, optional
1 tsp. parsley flakes
1 tsp. sweet basil, crushed
1/4 tsp. onion powder
1/4 tsp. pepper
Dash of garlic powder
Vegetable chunks of choice

Cube chicken and thread onto wooden metal skewers alternating meat with: green peppers, red peppers, onion chunks, yellow peppers.

Place skewers into a 9 x 13 inch glass dish and set aside. Combine the soy sauce, lemon juice, oil, wine, parsley flakes, onion powder, garlic powder, etc., and pour over chicken.

Cover and chill 3 hours, rotating skewers occasionally. Drain and grill over hot coals 3 to 4 minutes per side.

Note: Chicken can also be marinated on or off the skewers (breast halves may be used in place of cubed skewered meat); great stuck on toothpicks as an appetizers.

Meat may be frozen in the marinade.

Serve with rice, crisp salad, crunchy crusted bread and chilled with wine.