Chicken Spiedies - cooking recipe

Ingredients

Marinade
2 bay leaves (crumbled up)
2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon rosemary
8 small fresh garlic cloves, minced
1/2 cup lemon juice
1/2 cup salad oil or 1/2 cup fruity olive oil
3/4 cup red wine vinegar
1 teaspoon pepper
3 teaspoons salt (or to taste)
Spiedies
3 lbs boneless skinless chicken breasts
3 bell peppers, cut into 1 inch pieces (any color)
2 onions, cut into 1 inch pieces
16 Italian rolls or 16 slices Italian bread

Preparation

Cut chicken into skewer size cubes, about 1.5 inches or so.
Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to \"melt\" and then stir.
Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
You can also eat them right off the skewer.
They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.