1large green peppercut into small quarters (to match the size of your cubed chicken)
1large yellow onioncut into small quarters (again matching the size of the cubed chicken)
4cloves of garlic minced
the juice of 1 large lemon
the juice of 1 orange
1tbspof dried oregano
salt and pepper to taste
4metal skewersyou can use wooden skewers but take time to soak them in water so they do not burn
Prepare all of your vegetables, garlic, and chicken as listed above.
In a large bowl add the garlic, olive oil, lemon, orange, a big pinch of salt and pepper and the oregano and mix well.
Add your chicken and vegetables to the bowl and mix them all around in the marinade until everything has been coated evenly.
Cover tightly and refrigerate for at least an 1 hour or up to 6 hours if you are making it ahead of time.
After you are done marinating, you can begin making the skewers.
This is not hard, just add the ingredients alternating between the chicken, peppers and onions until all of it is used up. I usually get about 6 skewers out of this dish but this can vary depending on how much you put on each skewer.
For the left over marinade (in the bowl after making the skewers) you will need to add about 1/2 cup of water to this and use this as a baste while you are grilling (see below).
Preheat your grill for 10 minutes on medium high heat. Make sure you have a basting brush for the grilling.
When the grill is heated add your skewers remembering to keep the heat on medium high.
Cover the grill for 2 minutes
After 2 minutes open the grill turn the skewers and baste with some of the leftover marinade.
Place the lid back on the grill and grill the skewers for another 2 minutes.
Repeat the basting and turning until the chicken is cooked all the way through (about 10-12 minutes depending on the thickness of the chicken and your grill).
When it is done, remove it from the grill and tent with tin foil to let the juices redistribute in the chicken.