Chicken Kabobs with Lemon and Oregano

Chicken Kabobs with Lemon and Oregano
By: Williams-Sonoma Grilling & Roasting

½ cup lemon juice
¼ cup dry white wine (or white grape juice)
2 Tablespoons olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh oregano
Grated zest of ½ lemon
Salt and freshly ground pepper to taste

1 ½ lb boneless skinless chicken breast, cut into 1 ½ inch cubes
1 eggplant, cut crosswise into slices
1 red bell pepper seeded and cut into 1 inch squares
1 yellow onion, halved, separated into layers, and then cut into 1 ½ inch squares
1 lemon, cut into 8 wedges

In a large bowl, combine the lemon juice, wine (or grape juice), oil, garlic, oregano, lemon zest and salt and pepper to taste. Stir in chicken, eggplant, bell pepper, and onion. Cover and marinate in the refrigerator for 1 hour.

Meanwhile, prepare the grill. Place the grill rack 4-6 inches above the flame. At the same time, put 8 wooden skewers in water to cover and let stand for 30 minutes.

Drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the grill rack directly over the fire. Grill, turning skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are no directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until chicken is cooked thru, and vegetables are tender, 10-15 minutes longer.

Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.

Serves 4