Scale

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

3 tablespoons olive oil

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon red wine vinegar

1 tablespoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 red onion, cut into chunks

1 bell pepper, cut into chunks

Wooden skewers, soaked in water

In a large bowl, whisk together olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and pepper.

Add the chicken cubes to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to 2 hours).

Thread the chicken, onion, and bell pepper pieces onto the skewers.

Preheat grill or grill pan to medium-high heat.

Grill kabobs for about 10-12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.

Serve with a side of tzatziki sauce, fresh salad, or warm pita bread!