Grilled Chicken Kebabs With Lemon, Thyme, And Rosemary - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 1/2 tbsp.fresh lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon finely chopped fresh rosemary (or 1/4 tsp. dried)
1/4 teaspoon finely chopped fresh thyme (or 1/8 tsp dried)
1/8 teaspoon ground black pepper
1 cup bell pepper, cubes (1-inch pieces, any color you like)
1 medium onion, cut into 8 wedges
salt

Preparation

In a large bowl, combine all the ingredients and toss to coat.
Let stand at least 20 minutes in the refrigerator. Thread the chicken pieces (without crowding) on four 6-inch or 8-inch skewers, and the vegetables on four 8-inch skewers.
Preheat grill or broiler. Cook vegetable skewers 4 minutes, turn them, and add chicken kebabs to the heat. Cook the chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle (don't turn the vegetable kebabs when you turn the chicken).