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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


  1. Cut chicken into 1-inch pieces. Combine lemon juice, oil, mustard, oregano and salt.
  2. Add chicken, stirring until well coated.
  3. Cover and refrigerate at least 2 hours.
  4. Arrange on skewers, alternating with onions and bell pepper.
  5. Grill over hot coals or broil for 10 to 15 minutes, turning occasionally, and brushing with marinade.

Serves 4.

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