Ingredients

• 1 pound boneless skinless chicken breast
• 2 tablespoons lemon juice (from about half a lemon)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• ½ teaspoon garlic powder (or 3 cloves minced garlic)
• 1 teaspoon dijon mustard
• ½ teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper

For the kabobs:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 red onion

Directions

1. Cut chicken into cubes, about 1 1/2 inches long, then place them in a large bowl. Add olive oil, lemon juice, red wine vinegar, dijon mustard, garlic powder, oregano, salt and pepper. Mix chicken together and let marinate in refrigerator for 15-30 minutes
2. While chicken is marinating, cut red bell pepper, green bell pepper, yellow bell pepper and red onion into 2x2 inch pieces (to be skewered).
3. Preheat grill to medium-high heat.
4. Place peppers, onions and chicken pieces onto a skewer, leaving a small space in between each ingredient and alternating ingredients as desired. You should be able to get about 8 skewers total.
5. Grill skewers for 8-10 minutes on each side, or until meat is cooked through and vegetables are tender.
6. Serve kabobs with tzatziki sauce and whatever else you’d like (potatoes, rice, quinoa are all great options). Serves 4, 2 kabobs each.