|Easy and tasty for quick gatherings. Try dipping this with taco sauce!|
3 boneless chicken breasts cut in cubes around 2 pounds or 2 pounds boneless london broil or sirloin steak
Using a ziplock bag:
Add boneless cubed meat with 3 tablespoons each brown sugar and 1/2 teaspoon chili powder, 1/2 teaspoon sea salt, 1/2 teaspoon each fresh thyme, pepper and a pinch of cayenne pepper, 3 tablespoons lime juice, 3 tablespoons olive oil. Seal bag, shake and lay bag flat in the refrigerator. Marinate overnight or for at least three hours. Soak skewer sticks in water for at least 30 minutes before grilling. Skewer and grill, basting with a mix of 1/4 cup each cider vinegar and 2 tablespoons brown sugar, 1 teaspoon chili powder. Grill until chicken juices run clear or steak is slightly pink in the middle.