Makes 8 to 10 kabobs
¼ cup fresh lemon juice (from 1 to 2 lemons)
1 to 2 tablespoons lemon zest (from the juiced lemons)
2 tablespoons minced garlic
1 teaspoon dried oregano
1/3 cup olive oil
1 teaspoon kosher salt
½ teaspoon cracked black pepper
1½ pounds boneless skinless Smart Chicken breasts, thighs, or medallions, cut into 2-inch pieces
2 to 3 lemons, sliced into wedges
8 to 10 wooden skewers (soaked in water)
In a large bowl, whisk together the lemon juice, lemon zest, garlic, oregano, olive oil, salt, and pepper. Reserve about 2 tablespoons of the marinade and set aside in the refrigerator. Transfer the chicken to the bowl, toss to coat, cover with plastic wrap, and refrigerate for at least 30 minutes, but no more than 2 hours.
When ready to cook, preheated the grill to high. Lace the marinated chicken and lemon slices onto the skewers and transfer to the hot grill grate. Grill for 5 minutes on each side or until the chicken reaches 165°F in its thickest portion. Toward the end of grilling, baste each kabob with the reserved marinade.