1 Frying Chicken, Quartered
1/4 Cup Parnon Estates Olive Oil
1/2 Cup Fresh Lemon Juice
1 Tbsp. Parnon Oregano
1/4 tsp. Pepper
2 to 3 Onions Quartered
4 Tomatoes Quartered
4-5 (10 inch) Skewers
Green Pepper Pieces (optional for color)
Remove skin from chicken and debone. Cut meat in 1 1/2 inch pieces. In a sauce pan blend oil, lemon juice, oregano and pepper. Pour over chicken cubes. Marinate 4 to 5 hours.
Separate onion pieces. Alternate chicken, onion, tomatoes, green peppers on skewers in that order. Cook over hot coals or under broiler. Baste and turning frequently.
Serve with rice pilaf and a glass of wine!