½ c. lemon juice
¼ c. chicken broth
2 T. olive oil
2 garlic cloves, minced
2 T. chopped fresh oregano
grated zest of ½ lemon
salt and pepper
1 ½ pounds boneless, skinless chicken breasts
cut into 1 ½-inch cubes
1 red bell pepper, seeded and cut into 1-inch
pieces
1 onion, halved, separated into layer and cut
into 1 ½-inch pieces
In a large bowl, combine the lemon juice, broth,
oil, garlic, oregano, lemon zest, salt and pepper. Stir in the chicken, bell pepper and onion. Cover and marinate in the refrigerator for 1
hour. Meanwhile, prepare grill. Place 8 wooden skewers in water to cover and
let stand for at least 15 minutes.
Drain marinade, and thread the chicken and vegetables onto the
skewers. Grill 1 5-20 minutes turning
occasionally.