Ingredients
Equipment
Method
Marinade and Preparation
- In a large bowl, combine olive oil, lemon juice, dried oregano, cracked black pepper, and salt. Whisk until emulsified.
- Add the chicken cubes to the marinade. Cover and refrigerate for 60 minutes to 4 hours.
Assembly and Grilling
- Thread chicken, red onion, and green pepper onto metal skewers in an alternating pattern.
- Grill over medium-high heat for 4-5 minutes per side until chicken reaches 165°F and veggies are charred.
- Place on a plate with a fresh lemon wedge and chopped parsley. Serve immediately.
Nutrition
Notes
Use metal skewers to cook the chicken from the inside for maximum juiciness.
Brush with a little extra oil right before serving for a professional glossy look.
Brush with a little extra oil right before serving for a professional glossy look.
