Directions

1. Stir together olive oil, lemon zest and juice, garlic, chopped oregano, salt, and pepper in a medium bowl. Cut chicken into 1- to 2-inch pieces, add to marinade, and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
2. Meanwhile, if you’ll be using wooden skewers, soak 8 skewers (10 to 12 inches) in water at least 30 minutes. Cut onion lengthwise into wedges about 2 in. wide, then separate into pieces. Cut stem ends from peppers, cut peppers in half lengthwise, and discard seeds.
3. Preheat a grill to medium (350°-400°F). Remove chicken from marinade and thread alternately onto 8 skewers with the onion and peppers. Sprinkle kebabs with salt and pepper.
4. Grill kebabs with the lid closed, turning occasionally, until chicken is cooked through and vegetables are tender and lightly charred, 12-15 minutes.
5. Set kebabs on a platter and sprinkle with oregano leaves. Serve with lemon wedges, pita bread, and tzatziki.