Chicken Kabobs

1/4 Cup / 60 mL Lemon Juice
3 Tbsp. / 45 mL Honey
2 Tbsp. / 30 mL Watkins Garlic & Parsley Grapeseed Oil
1 1/2 teas. / 7.5 mL Coarsely-Cracked Watkins Garlic Peppercorn Blend
1 teas. / 5 mL Watkins Oregano
Freshly-Ground Watkins Sea Salt, to taste
2 lbs. / 908 g Skinless, Boneless Chicken Breasts, cut into 1 ½ inch/4 cm pieces
2 Medium Sized Red Onions
2 Green Bell Peppers
2 Red or Yellow Bell Peppers

Prepare marinade by combining lemon juice, honey, grapeseed oil, peppercorn blend, oregano and salt in a large bowl. Add chicken cubes and toss to coat. Let chicken marinate while preparing the vegetables. Cut onions into large chunks and separate into layers. Halve, seed, and cut peppers into 1 to 2 inch/1 to 2.5 cm squares. Remove chicken from marinade, reserving marinade. Alternately thread pieces of chicken, bell peppers, and onion onto 16 skewers. Brush skewered chicken and vegetables with some of the reserved marinade. Grill or broil the kebabs for 5 minutes. Turn, brush with marinade, and grill or broil for an additional 5 to 6 minutes or until the chicken is cooked and vegetables are crisp tender. Makes 8 servings.

Nutritional Information Per Serving:
Calories 210, protein 27g, Carbohydrates 13 , Sodium 80mg, Fat 5g, Saturated Fat 1g , Cholesterol 65mg, Dietary Fiber 1g

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