Tender chunks of marinated chicken, skewered and grilled with tomatoes, olives, and onions. Serve with orzo or rice pilaf and a crisp green salad.

From Grill to Thrill by Sharon O'Connor

• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 2 tablespoons water
• 2 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
• Salt and freshly ground pepper to taste
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 1 red onion, quartered, each quarter cut in half
• 1 cup pitted kalamata or other brine-cured olives
• 24 cherry tomatoes

In a large bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and stir until thoroughly coated. Let stand at cool room temperature for 1 hour, or cover and refrigerate for up to 4 hours. If refrigerated, let stand at room temperature at least 30 minutes before grilling.

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to 375°F. Soak 8 bamboo skewers in water for 30 minutes.

Transfer the chicken from the marinade to a plate. Alternately thread the chicken and the vegetables onto the skewer. Brush with the marinade.

Clean the grill grids with a wire brush before cooking. Oil the hot grids with a wad of paper towels soaked in vegetable oil.

Place the skewers on the grill and cooks, rotating them with tongs and basting every 2 or 3 minutes, until the chicken is opaque throughout, about 10 minutes. Transfer to a platter or 4 plates. Serve at once.
Makes 4 servings

Cook's Tip
If you use metal skewers, look for flat ones, which grip the ingredients better and keep them from spinning when the skewers are turned.

Make it You Own
Try adding whole mushrooms, zucchini rounds, and/or chunks of green and red bell peppers to the skewers. Add a little chopped fresh mint to the marinade.