Greek skewers

Ingredients:

2 bell peppers, cut into large 1 inch pieces
1 medium red onion, cut into large 1 inch pieces
1 pint of cremini mushrooms, whole
5-6 skewers
Juice of half a lemon
1/4 cup of chopped fresh oregano or 1 tsp of dried oregano
2 cloves of garlic, minced
Salt and pepper, to taste
1 cup of dry rice
2 cups of your favourite broth

Directions:
Soak the skewers in warm water

Alternate the pieces of bell pepper, onion and whole mushrooms to fill 5-6 skewers

In a large baking pan, lay the skewers down. Evenly coat the skewers ( top and bottom) with the lemon juice, garlic, oregano and salt and pepper to your taste. *If using fresh oregano, set some aside for a garnish.

Cover with wrap and marinate skewers in refrigerator for a minimum of 1 hour up to 48 hours.

In a medium saucepan toast the rice on medium-high heat until slightly brown and golden. Add broth and bring to a boil, follow cooking instructions according to type of rice selected.

Place skewers directly on hot BBQ grill for 3-5 minutes on each side, watching them closely do they don't burn.

Or preheat oven to broil (500F) and bake under broiler for 7-10 minutes on each side, watching not to burn the vegetables.

Serve over rice (or Greek rice) and garnish with feta, freshly chopped oregano and tzakiki.