- 4 chicken breast pieces, boneless and skinless
- 2 tbsp. Emeril's Seasoning
- 1 tbsp. olive oil
- 1 lemon, cut into wedges
- 20 small bamboo skewers
Place skewers into water to soak while preparing chicken. (This will keep the exposed skewers from burning on the grill.) Rinse chicken, pat dry. Cut into small ½-inch cubes and place in a large bowl. Add the seasoning and olive oil, toss to coat. Thread about 5 chicken pieces onto each skewer and cook on a hot grill 3-5 minutes per side. Squeeze fresh lemon juice over the skewers immediately after removing from the grill and serve hot.