3 Large Skinless, Boneless Chicken Breasts, cut into cubes
4 Martin's Long Potato Rolls
2 Tablespoons Butter, melted
1/4 Cup Olive Oil
1/4 Cup Lemon Juice
2 Tablespoons Fresh Cilantro, chopped
2 Tablespoons Fresh Parsley, chopped
2 Tablespoons Fresh Basil, finely chopped
1 Tablespoon Fresh Mint, finely chopped
2 Teaspoons Dried Oregano
2 Teaspoons Minced Garlic
Salt and Pepper, to taste
1 Cup Vegetable Oil
1/3 Cup Lemon Juice
6 Cloves Garlic, peeled
1 Egg White
1 Teaspoon Salt
In a small bowl, whisk together the marinade ingredients. Place the chicken in a resealable plastic bag and pour the marinade over the chicken, seal the bag, and toss to combine. Refrigerate for at least 2 hours, or overnight.
Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce.
When ready to cook, turn on your grill to medium-high heat. Clean and oil the grill.
Cut the rolls lengthwise and brush the inside of the roll generously with butter.
Thread the chicken on 4 skewers, making sure to divide the meat equally among the skewers.
Grill the chicken on all sides, about 3 minutes per side, until chicken is cooked and starts to brown. Place the rolls on the grill and let them grill for about 2 minutes or until the bread starts to brown.
In each roll, lay a grilled skewer inside. Gripping the roll at the bottom, carefully slide skewer off, leaving meat in the bread. Drizzle generously with the garlic sauce.
See our infographic for this recipe to get some fun grilling tips!