- Chicken fillet - 4 pieces
- Lemon - 4 pieces
- Olive oil - 1 st. a spoon
- Oregano - 2 Teaspoons
- White wine vinegar - 1 teaspoon
- Parsley - 1 teaspoon
- Green bell pepper - 1 piece
- Salt and pepper - - To taste
1. Cut off excess fat from the chicken fillet and cut it into cubes. From one fillet should be 5-6 cubes. Using a grater, rub lemon zest of two lemons. Put chicken, olive oil, lemon zest, lemon juice, oregano, white wine vinegar, salt and pepper in a bowl, cover and put in the fridge to marinate. Leave for 2 to 8 hours in the refrigerator. 2. Grill to put on a maximum. Cut the pepper into two pieces, remove the middle and seeds and cut it into eight pieces. Cut the remaining two lemons in circles and cut each of the circles into quarters. Pepper, lemon and chicken on skewer. 3. Put the skewers under the grill and cook for 10 minutes. Remove the skewers, pour 1 teaspoon marinade each of the skewers and put back under the grill. Cook another 10 minutes. Chop the parsley. Preheat the remaining marinade in a saucepan. 4. Take the skewers, put each on a separate plate, pour marinade and sprinkle with parsley. Serve with rice, salad or toasted toasts with bread.
Servings: 4