Name: Greek Island Chicken Shish Kebabs
Ingredients: 0.25 cup olive oil; 0.25 cup lemon juice; 0.25 cup white vinegar; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces; 6 wooden skewers; 2 large green or red bell peppers, cut into 1-inch pieces; 1 large onion, quartered and separated into pieces; 12 fresh mushrooms; 12 cherry tomatoes

Ingredients

0.25 cup olive oil
0.25 cup lemon juice
0.25 cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon salt
0.25 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 fresh mushrooms
12 cherry tomatoes

Steps

Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
Meanwhile, soak wooden skewers in water for at least 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).