2 teaspoons oil
3 tablespoons fresh lemon juice
ground black pepper to taste
1 pound boneless chicken breast without skin, cut into 2-inch cubes
4 wooden skewers8 cherry tomatoes
12 whole bay leaves
1 medium onion, cut into 1-inch cubes
1 medium green bell pepper, cut into 1-inch cubes
2 cups cooked brown or white rice
In a small bowl, mix oil, lemon juice, and ground black pepper; pour over chicken and marinate one hour in the refrigerator. To make skewers, thread tomato, chicken, bay leaf, onion, and bell pepper; repeat. Grill over medium heat for 5 minutes on each side or until cooked through. Discard bay leaves before serving. Serve each kabob over ½ cup of brown rice.