Greek-Style Chicken Kebabs
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
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.
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