3-4 pounds boneless chicken thighs
1 sweet Vidalia onion, diced fine
1 cup olive oil (more or less)
1 to 2 cups white Zinfandel wine
2-3 tbsp. Greek or Armenian mixed seasoning
1 tbsp. garlic salt
6 to 8 cloves diced fresh garlic
sprig of fresh thyme
1 bunch fresh parsley, chopped
1 lb. fresh mushrooms
2 large sweet Vidalia onions
20 to 30 cherry tomatoes or halved Roma tomatoes
3 yellow or red bell peppers, cut in 1-inch squares

Cut the chicken into 1 1/2-inch chunks. Mix olive oil, wine, seasonings, diced onion, garlic, thyme and 1/2 bunch chopped parsley. Add meat, and marinate at least overnight. Two to three days is ideal although this will keep for up to 4 days refrigerated. The chicken will absorb a great deal of wine. I stir mine 3 to 4 times a day and add enough wine to maintain a fairly thick marinade.

Skewer separately the mushrooms, onion, tomatoes and bell peppers. I do this because they all grill differently. Grill all skewers and remove as each vegetable is done to your taste. Grill the chicken tightly packed on skewers over a very hot fire.

Serve over rice pilaf. Assemble a colorful skewer over a mound of pilaf.

Submitted by: Bobby Craig