GREEK LEMON CHICKEN KEBABS

Super simple Greek inspired lemon chicken kebabs made on the stove top

INGREDIENTS:
MARINADE:

• 1/4 cup | 60 ml olive oil
• 1/4 cup | 60 ml freshly squeeze lemon juice
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoons ground black pepper
• pinch of cayenne pepper
• 3 large garlic cloves, minced

SKEWERS:

• 1 pound boneless, skinless chicken breasts cut into bite sized pieces
• 2 large green bell peppers, cut into 3/4 inch chunks
• 1 large sized red onion, cut into 3/4 inch chunks

INSTRUCTIONS:

1. If using wooden sewers, soak them in water for at least an hour before grilling to prevent them from burning.
2. Add all of the ingredients needed for the marinade to a small bowl or measuring cup and whisk to combine. Pour the marinade inside a large zip lock bag. Add the chicken pieces to the bag and squish the bag to coat the chicken. Seal and let marinate the chicken marinate for at least an hour and up to 24 hours.
3. When ready to cook, heat a griddle pan or cast iron skillet with a fitted lif on medium high on the stove top. Add a little oil to the pan. Wet your fingers with a little bit of water and flick it onto the pan. When the oil sizzles after touching the water you know its warm enough. A hot pan will sear the chicken to give a grill like finish to your meat.
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