1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 T extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 t dried oregano
1 t salt
1 t black pepper
2-3 T lemon juice
1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
In a bowl combine, 2 T olive oil, garlic, oregano, salt and pepper, add chicken, stir, marinate 30 minutes. In a bowl, whisk together 2 T olive oil and lemon juice. Set aside.
Discard marinade and thread skewers (if using wooden, soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, on medium high heat, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.
