Steps:
- In large glass bowl, combine lemon juice, wine, oil, oregano, lemon zest, salt and pepper. Stir in chicken, eggplant, bell pepper and onion and marinate in refrigerator for at least 1 hour. Thread chicken, eggplant, bell pepper and onion on skewers. Grill on medium heat until chicken is opaque. Serve with rice or risotto (risotto with fresh corn and basil oil is especially good).
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