2 T SOOC Milanese Gremolata Olive Oil
2 T SOOC Blenheim Apricot White Balsamic
1 t chopped fresh Thyme
1 t Salt
¼ t cracked Black Pepper
1/8 t Chili Flakes (optional)


1 lb Boneless & skinless chicken
12 Bamboo skewers soaked in warm water


Combine all ingredients for marinade in bowl, mix well.

Cut chicken into 12 long strips, skewer onto bamboo.

Coat skewers in the marinade, leave for 30 min or up to 24 hrs in the refrigerator before grilling.

Remove from grill and serve with your favourite summer salad!

SUBSTITUTIONS: Rather than using the Milanese Gremolata Olive Oil, try the Eureka Lemon Fused Olive Oil, or the Wild Dill Olive Oil, or for a kick try the Chipotle Olive Oil. In place of the Apricot White Balsamic, we recommend the Gravenstein Apple White Balsamic.