Grilled Chicken Skewers with Mushrooms and Green Onions
2 tsp. Pasolivo Spring Blend
2-3 tsp. Pasolivo Roasted Garlic Sea Salt
1-1/2 pounds chicken breast or thighs, boneless and cut into 1 1/2 inch pieces
1 pound of mushrooms, trimmed
1 bunch of green onions, trimmed and cut into 2 inch pieces
6 long skewers or 30 toothpicks (soak wood in water for 30 minutes prior)
Pasolivo Lemon Olive Oil, for finishing
Serve with Spring Herb Dip
Assemble skewers starting with chicken, then alternating green onions, then mushrooms, and repeat, leaving at least 2 inches of bare skewer at one end or make bite size on toothpicks using one piece of chicken, green onions then a mushroom.
Prepare grill (or grill pan or large skillet) and heat until hot. Place skewers on grill or in pan. Cook on high until nicely browned, about 3 minutes. Reduce heat to medium and cook another 3 minutes. Turn and continue cooking until chicken is cooked, about 5-6 minutes more for chicken breasts and a little longer for chicken thighs.
Remove from pan to a serving platter and let rest 5 minutes. Before serving, drizzle with Pasolivo Lemon Olive Oil and serve with creamy Spring Herb Dip.