2 chicken breasts, cut into small cubes
2 tablespoons minced garlic (4 to 5 cloves)
2 tablespoons minced fresh rosemary leaves
4 teaspoons minced fresh thyme leaves
1/2 cup olive oil
4 Tablespoons fig vinegar
1 large red onion
1 large yellow pepper
Wooden skewers, soaked in water for at least 2 hours
Combine the garlic, rosemary, thyme, olive oil, vinegar, and 1 teaspoon of salt in a medium bowl (preferably one that has a lid). Add the chicken cubes and cover (if your bowl doesn’t have a lid, use plastic wrap) and refrigerate overnight. Toss occasionally.
Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Cut pepper into pieces.
Alternate chicken, onion and pepper on skewers. Sprinkle both sides of the chicken with salt and pepper.
Place the chicken skewers on the hot grill.
Cook for 10 to 15 minutes, turning 2 or 3 times.
Serve with long grain rice and Tomato Feta Salad.