1 1/2 lbs Skinless Boneless Chicken Breasts cut into chunks ▢1/2 cup Greek Yogurt ▢1/4 cup Fresh Lemon Juice ▢1 tsp Dried Oregano ▢1 tsp Garlic Powder ▢3/4 tsp Salt ▢1/4 tsp Pepper ▢1 Red Bell Pepper cut into chunks ▢1 Red Onion cut into chunks
In a small bowl, mix together the greek yogurt, lemon juice, oregano, garlic powder, salt, and pepper.
Add the chicken chunks to a ziplock bag and pour the yogurt mixture over the top. Seal the bag and toss to coat. Refrigerate for thirty minutes.
Thread the marinated chicken chunks onto skewers, alternating with chunks of red pepper and red onion.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear. Alternatively, line a baking sheet with foil and place a cooling rack on top.
Place the skewers on the cooling rack, and bake at 425 for 25-30 minutes.