2 pounds boneless chicken chunks
1 cup tomato sauce
1/4 cup olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped parsley
1 teaspoon oregano
1 teaspoon thyme leaves
1 teaspoon salt
juice of 1 lemon
1/4 teaspoon pepper
1. In small saucepan, mix together tomato sauce, olive oil, onion, garlic, parsley, oregano, thyme and salt. Place over medium heat and bring to a boil; remove from heat and set aside.
2. Sprinkle chicken with lemon juice and pepper; place chicken in sauce-spice mixture. Pour into bowl, cover and refrigerate at least 4 hours.
3. Line a broiler pan with foil.
4. Thread chicken on skewers* and place in single layer on pan. Broil in 450 degrees F. oven 4-inches from heat for about 15 minutes, turning to brown on all sides.
5. Serve hot or cold.
* For hors d'oeuvres or taste-size servings, thread 4 chunks of chicken on small skewers and end with green pepper, cherry tomato or mushroom brushed with oil (varying the ending vegetable makes attractive dish). For meal-size servings, use longer skewers and alternate chicken chunks with desired vegetables brushed with oil.
Courtesy of National Chicken Council.