Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup white vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- 6 wooden skewers
- 2 large green or red bell peppers, sliced
- 1 large onion, quartered
- 12 cherry tomatoes
- 12 fresh mushrooms
- Salt and pepper to taste
Directions
Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and pepper together in a large bowl. Add the chicken and toss to evenly coat. Cover the bowl; marinate in the refrigerator for 2 hours. Soak wooden skewers in water for 30 minutes before use, then preheat an outdoor grill for medium-high heat; lightly oil the grate. Shake the off excess marinade off the chicken. Alternately thread pieces of the marinated chicken with pieces of vegetables onto the skewers. Cook the skewers, turning frequently until nicely browned, and the chicken is no longer pink in the center, about 10 minutes.