Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons TAO Santorini Oregano Balsamic Vinegar
3 tablespoons TAO Lemon Agromato Olive Oil
1 tablespoon Spiceologist Greek Freak Mediterranean Rub
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
red pepper cut into 1-inch pieces
zucchini sliced lengthwise and then cut into 1-inch slices
red onion cut into ½-inch pieces
lemon cut in half and then very thinly sliced
Directions
Place cubes of chicken in a gallon-sized Ziploc bag. Whisk together Santorini Oregano Balsamic Vinegar, Lemon Agromato Olive Oil, Greek Freak seasoning, salt, and pepper. Pour over the chicken and close the bag. Gently toss to completely cover the chicken with marinade. Place in refrigerator for at least 8 hours.
Preheat grill over medium-high heat. Oil grates well.
To make kebobs: Alternate chicken pieces, red pepper, zucchini, onion, and lemon slices on skewers. Place prepared skewers on preheated grates and grill for 8-10 minutes or until the chicken pieces are thoroughly cooked (165 degrees). Carefully remove skewers from the grill and serve immediately. Enjoy!
Tip: If you are using wooden skewers, plan on soaking skewers in water for 20-30 minutes before making kebobs.