Chicken Kabab

Ingredient Name	Unit	Quantity
cherry tomatoes	number	12
dried rigani (Greek oregano)	tsp	1 1/2
Freshly ground black pepper	to taste
garlic clove minced	number	1
Juice of lemons	number	2
onions, cut into sections for the kebab skewers	number	2
Romeu extra virgin olive oil	cup	1/2
salt	to taste
skinless and boneless chicken breasts, cut into cubes	pounds	2
sugar	tsp	1/2
sweet green peppers, seeded and cut into squares	number	2
How to make Chicken Kabab
To make the marinade, combine the minced garlic, lemon juice, rigani and sugar in a bowl. Whisk together the ingredients while slowly pouring the olive oil in a thin stream into the bowl. Season to taste with salt and pepper. In a separate bowl, combine the chicken cubes and enough of the marinade to completely coat the chicken. Cover and refrigerate for at least six hours. Reserve the remaining marinade to baste the vegetables and chicken on the grill. Prepare the barbecue grill. Soak long wooden skewers in water for about 20 minutes. Remove the chicken from the refrigerator and allow it to return to room temperature. Alternately thread the chicken cubes, peppers, onions and tomatoes on the skewers. Brush the grill rack with olive oil before placing the kebabs on the grill. Cook the kebabs basting and turning frequently until done. Serve immediately.