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Greek Chicken

2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon paprika
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried thyme
3 cloves garlic, minced
1 shallot, minced
1 teaspoon salt
½ teaspoon black pepper
2 pounds boneless, skinless chicken, cut into 1-inch chunks

In a medium bowl, combine olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, salt and pepper.

Stir in chicken until well combined; marinate for 2 hours.  (can do only ½ and hour or up to overnight but 2 hours is just right)  Soak bamboo skewers in water.

Preheat grill to medium heat. Thread chicken onto skewers. 

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, about 10 minutes.

Serve with grilled veggies, cucumber yogurt dip and pitas.