- 1/3 cup olive oil
- Juice of 2 lemons 1 tablespoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2lbs chicken breast (roughly 4 large breasts), cut into 1 ½ to 2” pieces
- 1 green bell pepper, cut into 1 ½ to 2” pieces
- 1 red bell pepper, cut into 1 ½ to 2” pieces
- 1 medium yellow onion, cut into 1 ½ to 2” pieces
- 6 to 7 metal skewers
- Ladolemono Sauce, for serving
- In a large bowl whisk olive oil, juice from two lemons, dried oregano, minced garlic, salt and pepper until combined.
- Add chicken and vegetables pieces to the marinade and toss to coat. Place in refrigerator for at least 30 minutes, ideally overnight.
- After refrigeration, thread ingredients onto skewers alternating between veggies and chicken.
- Preheat grill to medium heat and lightly oil the grate.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-18 minutes (depending on type of grill, gas will be quicker). The chicken and vegetables should have a nice char.
- Top with Ladolemono Sauce and enjoy!
