-- If marinading more than 4 hours, leave chicken in whole pieces and cut into strips after marinading.
-- If marinading less than 4 hours cut chicken into strips or chunks.
Combine Chicken, Vinegar, Olive Oil, and Iron Skillet Moroccan Seasoning. Cover or seal in a zip-lock bag and refrigerate to allow to marinate for several hours or overnight.
Thread marinaded chicken onto water-soaked skewers and grill on hot grill until cooked through.
-- Optional cooking methods include baking in a 425 oven or frying
Serve with a garden salad and couscous or rice and plenty of tzatziki.
Or serve on a pita with chunky fresh veggies, hummus and tzatziki.