1/2 cup (125 mL) olive oil
Juice of 3 limes
1 clove of garlic, chopped
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) Greek seasoning
Ground pepper to taste
1.5 lb (675 g) boneless, skinless chicken breast, cubed
1 orange bell pepper
8 wooden or metal skewers, small
In a large glass bowl, combine marinade ingredients. Add chicken and coat well. Cover and refrigerate for 1 hour.
Preheat BBQ to medium heat.
Thread skewers through cubes of chicken, alternating with pieces of pepper.
Cook brochettes 10 minutes on each side or until chicken is well cooked.
Serve brochettes with Avocado Purée (view recipe).