DD made friends (Hmmm...) with one of the chefs at The Med and wriggled this recipe from him:
The Med's Lemon Herb Chicken and Veggie Kebabs
For the Marinade:
1/4 cup extra virgin olive oil
1/4 cup freshly-squeezed lemon juice
3 cloves garlic, peeled and finely chopped
1 tbs dried oregano
1 to 2 tbs finely chopped fresh herbs, such as mint, basil, parsley, or a mix (optional)
For the Kebabs:
1-1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-in cubes
10-oz pkh cremini mushrooms, stemmed and halved or quartered if large
1 red bell pepper, cored and cut into 1-in pieces
1 yellow, orange, or green bell pepper, cored and cut into 1-in pieces
1 pint grape or cherry tomatoes

1 zucchini or yellow summer squash, trimmed, halved lengthwise and cut into 1-in half-moons
If using bamboo skewers, soak 12 in water for 20 to 30 min. In a large, non-reactive bowl, whisk together the olive oil, lemon juice, garlic, oregano, and fresh herbs (if using). Add the cubed chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 min, or up to 4 hours.
To make the kebabs, thread the vegetables and chicken on the pre-soaked bamboo skewers. For the most colorful presentation, alternate each piece of chicken with a different vegetable. Place the skewers in a large, shallow baking pan. When all of the skewers are threaded, brush the kebabs with any marinade remaining in the bowl. Cover and refrigerate while preheating the grill or oven.
To grill: Heat a charcoal or gas grill to medium-high heat. When the grill is hot, carefully oil the grill grates. Place the kebabs on the grill. taking care not to crowd them. Cook, turning occasionally, until the chicken is browned and cooked through, about 12 to 15 min. (An instant-read thermometer inserted in the center of the chicken should read 165.) Transfer the kebabs to a platter and serve immediately.
To oven bake: Preheat the oven to 425. Lightly oil a rimmed baking sheet or large roasting pan. Place the kebabs in the prepared pan and bake, turning once or twice, or until the chicken is cooked through, about 18 to 20 min. Serves 4-6