Oregano-Limonato Marinated Chicken Kabobs
  • 1pound bonelessskinless chicken breasts, cut into 1 inch cubes
  • 2tablespoons Oregano White Balsamic Vinegar
  • 3tablespoons Eureka Green Limonato Fused Olive Oil
  • 1tablespoon Greek seasoning blendSpiceologist Greek Freak Mediterrannean Rub
  • teaspoon ½kosher salt
  • teaspoon ¼freshly ground black pepper
  • 1inch red peppercut into 1pieces
  • 1inch zucchinisliced lengthwise and then cut into ¾slices
  • inch ½ red onioncut into 1pieces
  • 1in lemoncuthalf and then very thinly sliced
  1. Place cubes of chicken in a gallon-sized Ziploc bag. Whisk together Oregano White Balsamic Vinegar, Eureka Green Limonato Fused Olive Oil, Greek seasoning, salt, and pepper. Pour over chicken and close bag. Gently toss to completely cover chicken with marinade. Place in refrigerator for at least 8 hours.
  2. Preheat grill over medium-high heat. Oil grates well.
  3. To make kebobs: Alternate chicken pieces, red pepper, zucchini, onion, and lemon slices on skewers. Place prepared skewers directly on preheated grates and grill for 8-10 minutes or until the chicken pieces are thoroughly cooked (165 degrees). Carefully remove skewers from grill and serve immediately. Enjoy!
Recipe Notes

Tip: If you are using wooden skewers, plan on soaking skewers in water for 20-30 minutes before making kebobs.