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Middle Eastern Grilled Chicken
4 chicken breast halves, skinned and browned
1/4 cup lemon juice
2 tablespoons oil
2 tablespoons hot mustard
1/2 teaspoon oregano
1/4 teaspoon salt
4 medium-size onions, cut in half
1 green bell pepper, cut into 1-inch squares
Cut chicken into 1-inch pieces.
Combine lemon juice, oil, mustard, oregano and salt.
Add chicken, stirring until well coated.
Cover and refrigerate at least 2 hours.
Arrange on skewers, alternating with onions and green pepper.
Grill over hot coals or broil for 10 to 15 minutes, turning occasionally, and brushing with marinade.
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