Ingredients:
 
1 lemon, juiced
1/3 cup olive oil
1/3 cup soy sauce (I use reduced sodium soy sauce)
1 tsp dried oregano
4 cloves of garlic, roughly chopped
4 *chicken breasts, cut into 1 inch cubes
2 medium yellow onion, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
 
Directions:
 
In a large glass or ceramic bowl, mix lemon juice, olive oil, soy sauce, oregano, and garlic. Add chicken, onions, and peppers. Stir to evenly coat entire mixture. Cover and refridgerate for *1-3 hours.
 
If using wooden skewers, soak about 10-14 skewers in a shallow pan of water for 10 minutes. This prevents them from burning to a crisp on the grill. Preheat grill to medium-high heat.
 
Alternating meat & veggies, thread chicken, pepper & onions onto skewers. *Lightly oil grill top. Place skewers on grill, turning them occasionally so they cook evenly. Cook for 10-15 minutes or until chicken is completely cooked.

Serve with tziki sauce.
 
*Note: You can substitute 3 lbs of pork tenderloin or stewing beef for the chicken. Again, just cut into 1 inch cubes.
Also, the longer you marinade - the stronger the flavour. But don’t marinade chicken for more than 8 hours or so or you’ll end up with mushy meat.  If you’re using pork or beef, you can marinade longer but you really don’t have to. You get great flavour after just a few hours.
To easily oil your grill, pour a bit of oil on to a bunched up paper towel. Using bbq tongs, grasp the oily towel and wipe down your grill top. Look Mom, no burnt fingers!