2 lbs. chicken breast meat, trimmed of visible fat
1 large onion cut into 1/2-inch chunks – optional
1 to 2 peppers, red or green cut into 1/2-inch chunks – optional
8 10- to 12-inch metal or bamboo
1 onion, chopped
1/2 tablespoon extra virgin olive oil
1/4 cup lemon juice
1/2 cup white wine
2 cloves garlic, minced or pressed
1 tablespoon leaf oregano
1 teaspoon thyme
1/4 teaspoon salt
freshly ground pepper to taste
2 bay leaves
1. Cut meat into 1-inch cubes and set aside.
2. Mix all marinade ingredients together in a large nonmetallic bowl or container. Add meat to marinade and marinate 1 to 4 hours.
3. Thread 6 or 8 pieces of meat on each alternating with onions and peppers if desired.
4. Place meat skewers on grill for 3 to 6 minutes on each side or in a shallow pan and broil for 3 to 6 minutes per side. Meat should be lightly browned on the outside. Before serving; squeeze a little fresh lemon juice over meat and sprinkle with a bit of oregano.