Middle Eastern Grilled Chicken
4 chicken breast halves, skinned and browned
1/4 cup lemon juice 2 T. oil 2 T. hot mustard
2/2 tsp. oregano
3/4 tsp. 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. Serves 4.
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