Jim Davis: Hi! I am Chef Jim Davis for Harris Teeter. I am going to show you now how to prepare chicken kebabs.

We are going to take boneless skinless breast, boneless tenderloins and chicken thigh, we are going to cut those up and prepare them on skewer for grilling.

First we are going to take our chicken tender, this is from the tenderloin. I am going to cut that just into four small pieces like that. There is our pieces from the tenderloin and from the thigh, I am going to take our thigh and you want to remove all of the fat from the thigh. You can remove part of it if you want but please leave some of them on because it really adds to the flavor of your chicken.

I am going to cut up thigh in just three pieces like that. Get those are ready. Then for our chicken breast, I want to cut off piece about an inch wide, the length of the breast and then into chunks about like that, one inch square, okay.

Then taking our skewer, we pick up our thigh, we want to pick it up and fold it over so it's a little thicker. It will cook better that way and push right on through our skewer. Pick up one of our pieces of tenderloin, do the same thing and we add a chicken breast here.

Now at home you are going to intersperse these with slices of onion or green pepper or red pepper or slices of zucchini, brush with olive oil, salt and pepper and put them on the grill. Up next, we are going to show you how to spatchcock a chicken for the grill.