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Chicken  Shish Kebob (GreekStyle) with Geramin La Brie’s  Brigade seasoning and Geramin La Brie’s Cunningham Blend

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Ingredients

Adjust Servings:
4 cut up into 2” squares Chicken Breast
2 Bell Peppers
1 Large Onion
2 Large Tomatos
2 Tablespoons Geramin La Brie’s Brigade Seasoning
2 Tablespoons Geramin La Brie’s Cunningham Blend
3 Lime Juice Of 3 Limes
1/2 Cup Olive Oil

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Chicken Shish Kebob (GreekStyle) with Geramin La Brie’s Brigade seasoning and Geramin La Brie’s Cunningham Blend

Features:
  • Gluten Free
Cuisine:

Health Sutra
Kebobs were discovered by nomadic tribes. Most nomadic tribes eat food meats that were in the wild. It was a healthier lifestyle that didn’t use too much of fatty meats and most often grilled. It was an excellent source of Protein and with the addition of vegetable stacked in between it could become a full sized meal.

  • Serves 10
  • Medium

Ingredients

Directions

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Marinade the cut up chicken cubes in the lime juice, bouillion powdered, Cunningham, brigade blend, and seasonings. Marinade it overnight or for a few hours.
Thread through the skewers- apply ½ the amount of Olive oil on the chicken by generously brushing on the pieces of chicken and vegetables- You may cut up bell peppers and Onions, tomatoes in between the chicken.
These can be grilled in a bbq grill or broil on high in a kitchen oven-

Knowledge Sutra
You will often find this dish commonly misspelled as shish kabobs or shish kababs. The term shish kebab comes from Turkish words literally meaning “skewer” and “roast meat,” and it is a signature Turkish meal. Kebabs were a natural solution for nomadic tribes. Unusual meats were marinated not only to tenderize, but also to get rid of some of the gamey flavor.
Today, shish kebabs have expanded into most cultures in some form or another.

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