(Serve on a bed of Asian Greens)
| 1/2 Cup Olive Oil | 1 tsp Sea Salt |
| 3 Tbsp Lemon Juice | 1/2 tsp Black Pepper |
| 1 Tbsp Oregano, chopped | 2 lbs Boneless Chicken, cubed |
| 1 Tbsp Basil, chopped | 1 1/2 lbs Fresh Mushrooms |
| 1 Tbsp Garlic, minced | Garlic Powder to taste |
Whisk or blend together first 5 ingredients to make a marinade. Divide marinade into 2 parts, 1/2 for the chicken, and 1/2 for the mushrooms.
Place cleaned mushrooms in a zip bag with half the marinade. Marinate the chicken (refrigerated) with the other half for at least 2 hours.
Heat a gas grill to about 350°F or heat charcoals until glowing white-hot.
Thread chicken pieces and mushrooms onto oiled metal skewers or bamboo skewers that have been soaked in water for 30 minutes. Grill the skewers over direct heat with grill cover closed, turning often to cook evenly for about 15-20 minutes or until cooked through. Grilling time will vary according to thickness of chicken pieces. Brush frequently with olive oil while grilling.
Sprinkle garlic powder, salt and pepper over skewers during final 5 minutes of cooking.
