Greek Style Chicken Kabobs

2 large, boneless, skinless chicken breasts

1 lemon

Olive oil

1tbsp. oregano

2 cloves of garlic, chopped

½ onion, chopped

Salt and pepper to taste

Wooden skewers

Execution:

Cut the chicken breasts into approximately 1" X 1" cubes. Place in a bowl. Cover the cut chicken with olive oil, just enough to cover the chicken. Cut the lemon in half and squeeze out as much of the juice as possible over the chicken. Now add the remaining ingredients. Mix with hands. Make sure to wash your hands thoroughly before and after handling the chicken.

Cover the chicken with plastic wrap and place in the refrigerator for 4 hours. Do not let the chicken marinate for longer than this because it has been coated in lemon juice and the lemon will cook the chicken. It should not be marinated over night as this will cause the chicken to become stringy. It just needs enough time for the chicken to become infused with the flavor.

Remove the chicken from the refrigerator after 4 hours and put on skewers. Make sure to leave a couple of inches of space at the end of the skewer so that you have room to hold onto the skewer while you cook the chicken. Keep the marinade as you can use this to pour over the chicken while it cooks. Do not use the marinade after cooking, since it has the raw chicken juices.

Place the skewers on a very hot charcoal grill. Grilling on wood or charcoal really gives these souvlaki the best flavor. Let the ends of the skewers stick out over the edge of the grill so you can turn them with your hands. You should not need tongs to turn these. When each side is cooked, so that it has dark brown/black grill marks, make a quarter turn, until all 4 sides are cooked. Remove from grill and serve with pita bread and tzatziki (cucumber yogurt dip).