Mediterranean Chicken Kabobs

Ingredients

• 3 large cloves garlic crushed
• 2 tablespoons rosemary dried fresh finely chopped
• 1 tablespoon oregano dried fresh finely chopped
• 1 teaspoon salt 
• 0.5 teaspoon pepper 
• 0.3 cup juice of lemon fresh
• 6 tablespoons olive oil 
• 1.5 lb chicken breast boneless skinless cut into 1-inch pieces
• 1 large bell pepper red cut into 1-inch pieces
• 1 large onion red cut into 1-inch wedges

Equipment

• bowl
• grill
• ziploc bags
• skewers
• metal skewers

Directions

1. In large shallow glass or plastic dish or resealable food-storage plastic bag, mix garlic, rosemary, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the lemon juice and 5 tablespoons of the oil.
2. Add chicken; turn to coat. Cover or seal; refrigerate 30 minutes to marinate.
3. Heat gas or charcoal grill. In small bowl, mix remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon lemon juice and 1 tablespoon oil; set aside.
4. Remove chicken from marinade; discard marinade. On 6 (10- to 12-inch) metal skewers, alternately thread chicken, bell pepper and onion, leaving space between pieces.
5. Place skewers on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally and basting with lemon juice mixture, until chicken is no longer pink in center and vegetables are tender. Discard any remaining lemon juice mixture.