- Fresh lemon juice
- Dried oregano
- Boneless, skinless chicken breast, cut into cubes
- Green bell peppers, cut into squares
- Red onion, cut into wedges
- Lemon, thinly sliced
Mix EVOO with fresh lemon juice and dried oregano; season. Thread skewers with boneless, skinless chicken breast cubes, green bell pepper squares, red onion wedges and thinly sliced lemon; season. Grill over medium, turning occasionally and brushing with lemon-herb dressing, until chicken is cooked through and vegetables are charred in spots, about 10 minutes.