Kashina's Greek Chicken Kabobs

Ingredients
5 or 6 Chicken Breasts cubed
1 green onion or ¼ C yellow onion

Marinade
¾ C vegetable oil
1 Tbs Original Greek Seasoning
1 1/2 tsp  Lawry Salt
4 Tbs Feta Cheese
1 gallon zip lock bag

Method
Place all ingredients from marinade into a one gallon zip lock bag, mix it up really well before you put the chicken in (we have had very salt skewers). Cut chicken into LARGE cubes (most will shrink a bit when cooking).

Option One: Cook chicken thoroughly with green onion. Place chicken cubes and green onions into marinade bag, mix well. Place bag into fridge for two hours. Take from fridge place chicken and onion on skewers and 'warm up' on grill.

*Option Two: forgo the onion. Cube the chicken and place in bag raw, for at least two hours. I usually put it in the fridge for the day or overnight if I remember. Place on skewers and cook on grill. 165-170

Option Three: If strapped for time, cook chicken and marinade together then place chicken on sticks and right out onto grill

Thread chicken cubes on skewers and cook on a grill (when it is cold outside I use the George Forman, works just as well if not better)

* Cut LARGE pieces of chicken or they will fall off the sticks