2boneless, skinless chicken breasts(cut into bite sized pieces)
1cupGreek vinaigrette dressing
1red onion(cut into bit sized pieces)
2green bell pepper(cut into bite sized pieces)
In a large ziploc bag, place chicken, yogurt, greek dressing, lemon zest, lemon juice, salt, and oregano. Zip and mix with your hands. Refrigerate for 2-4 hours.
If you are using wooden skewers, soak them water for up to 30 minutes before grilling to prevent them from burning.
After meat has marinated, slide alternating pieces of meat, onion, and green pepper onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes, or until chicken is no longer pink and the juices run clear.
We like this recipe best served with Tzatziki Sauce and pita bread.