Marinated Greek Chicken Skewers

Recipe

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
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4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice
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1/2 red onion, quartered (I did red and white onions)
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut 1 inch pieces
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1. In a medium bowl, coat chicken in 2 Tbsp.
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olive oil,
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garlic,
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oregano,
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salt,
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and pepper.
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Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil
and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make
sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables.
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Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.
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