Ingredients

• 0.25 cups olive oil
• 0.25 cups lemon juice
• 0.25 cups white vinegar
• 2 cloves garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoons dried thyme
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 2 pounds skinless , boneless chicken breast, cut into 1 1/2-inch pieces
• 6 woodens skewers
• 2 large green or red bell peppers , cut into 1-inch pieces
• 1 large onion , quartered and separated into pieces
• 12 cherrys tomatoes
• 12 freshs mushrooms

Instructions

1. 1 Whisk together olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes before use.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess liquid; discard remaining marinade. Alternately thread chicken with bell peppers, onion, tomatoes, and mushrooms onto the skewers.
5. 5 Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and chicken is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition per serving