I love this Greek word for skew­ered meat. I like just about any Greek food, for that mat­ter. This is a nutri­tious, yet fun meal for your kids, after all, who doesn’t like meat on a stick? For us with gluten-intolerance, Mediter­ranean food is usu­ally a good bed.

When I make this, I make a bunch because if you’re going to heat up the oven, get more than one meal out of it. Left­overs an be reheated, or eaten cold atop a green salad. This pairs well with Saf­fron Rice, Roasted Car­rots and a sim­ple salad with Greek Dress­ing. When I have guests over, I serve Chips and Hum­mus for an appe­tizer along­side car­rots and thick slices of cucumber.

One of the keys to this meal is using fresh oregano, which you find in any mar­ket. Or bet­ter yet, grow oregano at home, inside or out.

Prep time: 25 min­utes
Total time: 45 min­utes
Yield: 8–10 servings

16 10″ wooden skew­ers soaked in water, (totally immersed)
16 chicken thighs
1 medium yel­low onion, peeled, cut into 1″ chunks
1 medium red pep­per, cut into 1″ chunks (omit for night­shade aller­gies and include 2 medium onions instead)
1/3 olive oil
juice of two lemons
4 gar­lic cloves, crushed or finely chopped
2 T fresh oregano, chopped
1–2 tsp. salt
1 tsp. freshly ground black pepper

1. On a plas­tic cut­ting board, cut each thigh into 4–5 pieces.
2. Inter­mit­tently thread onions, chicken and pep­pers onto skew­ers so you have 4–5 pieces of chicken on each skewer.
3. Mix olive oil, lemon juice, gar­lic, oregano, salt and pep­per into bowl and whisk to incorporate.
4. Pour entire mix­tures over skew­ers and refrig­er­ate for at leasts 15 min­utes and up to 4 hours).
5. Grill on medium high heat for first 3 min­utes, then reduce heat to medium and cook for 4–5 more min­utes. Turn and cook on other side for another 8 minutes.