This recipe works with chicken or lamb. It's lemony and herby. Perfect with rice and a Greek salad or in a pita with tomatoes, lettuce, cucumber and onion. A drizzle of tzaziki is great on either dish.
2 lbs. chicken or lamb, cut in 2 inch cubes
1/4 cup Unflavored or Madagascar Black Pepper Olive Oil
1/3 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons rosemary
1 teaspoon salt
1 teaspoon black pepper
Place the cut meat cubes in a large bowl. Add the remaining ingredients and marinate 1 to 1 1/2 hours, covered in the refrigerator.
Remove from the refrigerator and heat your grill (or broiler). Thread the meat onto skewers. If using wooden skewers, be sure to soak them in water for 10 minutes so they won't burn. If your meat cubes are not all the same size, place the smaller ones on a separate skewer and remove it from the heat a little earlier.
Oil your grill with a paper towel. Grill the skewers until the meat is done, turning once -- about 8-10 minutes, depending on the size of the cubes. I remove one cube and cut it open to check for doneness.
Serve with rice, a Greek salad, and tzaziki.