Argentine Chicken Kebabs

Kebobs are fun to serve at a bbq and they offer a change from the traditional burger or dog. I like to do different things with kebobs so today we are going to Argentina for dinner.

Serves 8
Marinade
1/2 teaspoon of saffron threads
juice of 2 large lemons
1 cup of white wine
1/3 cup red onion, diced
3 cloves of garlic, minced
1/4 cup Italian parsley, minced
4 sprigs of fresh thyme, remove the leaves and discard the stems
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup extra virgin olive oil

Bring the lemon juice, wine and saffron to a boil in a small saucepan. Pour the contents into a small bowl to cool down. Add the remaining ingredients and set aside.

Kebabs
3 large boneless, skinless chicken breasts cut into large cubes
1 red onion cut into quarters
2 red bell peppers, seeded and cut into large chunks

Place the chicken into a large gallon sized zip-lock bag. Add the marinade and place in the frig for 2 hours.
To assemble kebabs
Place the veggies in a baking dish. Sprinkle 2 tablespoons of olive oil, salt and pepper over them.Toss with hands. Using skewers, alternate a piece of chicken with either a piece of onion or pepper. Continue to build your kebabs until the skewer is filled. I managed to get 5 pieces of chicken on each skewer. Place the kebabs on a hot grill and cook for 10-12 minutes,rotating them half way through cooking time.