CHICKEN BROCHETTES WITH LEMON-PEPPER BROCHETTES

I don't remember where I got this recipe but it requires marinating for at least two hours, preferably overnight.

Chicken Brochettes with Lemon-Pepper Sauce

Lemon-Pepper Sauce:
1/4 teaspoon black pepper, coarsely cracked
1 teaspoon salt
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon Dijon mustard

Chicken Brochettes:
1/2 cup olive oil
1 large green pepper, cut in 1/2" pieces
2 red onions, chopped into large pieces
1 pound skinless chicken breasts, cut in 1" strips
12 large cherry tomatoes
1 tablespoon ground coriander
1 teaspoon dried thyme, crushed
1 teaspoon salt
1 clove garlic, minced

Misc:
Bamboo Skewers soaked in water


1. In a jar, combine pepper, salt, olive oil, the lemon juice and the mustard. Cover; shake to blend. Refrigerate.

2. Heat olive oil in a medium saucepan. Add the green pepper and onions and saute 1 minute. Remove from heat and let cool.

3. Place chicken strips, tomatoes and cooled pepper and onion mix in a large bowl. Add coriander, thyme, salt and the garlic; toss gently until coated with oil mixture. Cover and refrigerate at least 2 hours or overnight.

4. On each of four 14-inch-long skewers, alternately skewer chicken, green pepper, onion, and tomatoes.

5. Place brochettes on the rack of a broiler pan and broil 5 inches from heat source for 8 minutes, turning once and basting with reserved marinade. Test chicken for doneness; broil longer if necessary.

6. Serve brochettes on a platter and drizzle with Lemon-Pepper Sauce. Serve remaining sauce separately.