Shelly's Recipe

GREEK CHICKEN KEBABS

Category: Kabobs/Kebobs/Skewers

1 1/2 lbs. boneless chicken breasts or tenders cut into 1-inch cubes
1/2 c. fresh lemon juice
1/4 c. dry white wine or vermouth
2 Tbsp. canola oil
1 tsp. minced fresh garlic
2 tsp. dried oregano
Freshly grated peel/zest from 1/2 of a lemon
Salt & freshly ground black pepper to taste
1 large red bell pepper cut into 1-inch cubes
1 large purple onion cut into 1-inch crescents or cubes

In a nonreactive dish or large resealable plastic bag, place the chicken cubes. In a small bowl, whisk remaining ingredients together and pour over chicken turning to coat on all sides. Cover dish or close bag and allow chicken to marinate at room temperature for 30 minutes. If making ahead, cover & place in refrigerator. Can be marinated up to 24 hours in refrigerator. Just before cooking, bring chicken to room temperature and skewer chicken & vegetables alternately on either the pre-soaked bamboo or oiled metal skewers. Serves 4

GAS GRILL: Preheat gas grill to medium-high heat setting. Skewer chicken & vegetables alternately. Grill for 4-5 minutes per side or until just cooked through.
STOVE TOP: You will need to use the presoaked bamboo skewers so that they fit inside the grill pan. Heat a lightly oiled grill pan to medium-high heat. Lay skewers evenly in bottom of pan and cook for about 6 to 8 minutes per side or until cooked through.
BAKED: Preheat oven to 400 degrees. Lay skewers in a pan on rims to keep ends of skewers up on pan. Roast in hot oven for 18-20 minutes or until chicken is cooked through.