Williams-Sonoma: ‘Roasting & Grilling’
Serves 4 to 6

1 lb boneless skinless chicken breasts, cut into 1 inch cubes
lemon wedges for serving

Marinade
3 tablespoons extra virgin olive oil
2 tablespoon white wine
1 tablespoon lemon juice
¼ cup minced onion
1 garlic clove, minced
2 bay leaves, broken into tiny pieces
1 teaspoon dried oregano
salt and pepper

Mix together all the marinade ingredients in a bowl. Add the chicken and cover. Refrigerate for at least one hour or up to overnight.

Remove the chicken from the marinade and thread onto metal skewers. Cook on a medium hot grill until done, about 3-4 minutes a side. Remove from skewers and serve immediately with lemon wedges. Very good with mint-yogurt sauce.