Ingredients
1/2 cup fresh lemon juice
1/4 cup dry white wine
2 tbsp olive oil
2 garlic cloves, minced
2 tbsp chopped fresh oregano
grated zest of l lemon
Salt and pepper to taste
1 1/2 lb boneless, skinless chicken, cut into 1 1/2 inch cubes
1 Asian eggplant, cut crosswise into slices
1 red bell pepper, cut into 1 inch squares
1 yellow onion, halved and cut into 1 1/2 inch squares
Preparation
In large glass bowl, combine lemon juice, wine, oil, oregano, lemon zest, salt and pepper. Stir in chicken, eggplant, bell pepper and onion and marinate in refrigerator for at least 1 hour.
Thread chicken, eggplant, bell pepper and onion on skewers.
Grill on medium heat until chicken is opaque. Serve with rice or risotto (risotto with fresh corn and basil oil is especially good).
