1/2 cup Eureka Lemon Fused Olive Oil
4 Tbsp Oregano White Balsamic Vinegar
1 tsp salt
1/2 tsp pepper
1 red bell pepper, cut into 1” pieces
1 yellow or orange bell pepper, cut into 1” pieces
2 small zucchinis, cut once lengthwise and then into 1/2” slices (half moons)
1/2 a fresh pineapple, peeled and cut into 1” cubes
4 boneless, skinless chicken breasts, cut into 1″ cubes


For the marinade, whisk together the lemon olive oil, oregano balsamic vinegar, salt and pepper in a mixing bowl.
Reserve 2 Tbsp in a small bowl for brushing the meat while grilling. Pour the marinade over the cubed chicken pieces and coat each piece well.
Let stand for 45-60 minutes, turning periodically. While the chicken is marinating, prepare the rest of the ingredients.
Chop fruit and vegetables according to directions in the ingredients list. Cut them into relatively uniform pieces so they cook evenly on the grill.
After the chicken is finished marinating, combine the meat, vegetables and fruit into one large bowl so the marinade coats all pieces. Now you are ready to assemble.
Assemble kebabs by alternating chicken, vegetables and fruit; threading approximately 8-10 skewers.
Oil grill grates well and heat to medium-high.
Grill kebabs, turning each by a quarter turn every 2-3 minutes. Halfway through the grilling process, brush reserved marinade over each kebab.
Grill until vegetables and fruit are lightly browned and the chicken, is fully cooked for about 8-12 minutes. Check the meat for doneness by cutting one piece.
Remove kebabs when the center of the test piece is no longer pink.
Great served with rice!