Chicken and Hommus Dip

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Equipment You'll need 8 x 25cm presoaked skewers Ingredients (serves 4) 2 lemons, juiced 1/4 cup extra-virgin olive oil 2 teaspoons dried oregano leaves 800g Lilydale chicken breast fillets, cut into 3cm pieces 2 small red onions, cut into thin wedges olive oil cooking spray 250g tub hommus dip, leafy green salad and lemon wedges, to serve Method Combine 1/2 cup lemon juice, oil and oregano in a large, shallow ceramic dish. Season with salt and pepper. Add chicken. Stir to coat. Cover and refrigerate for 30 minutes, if time permits. Preheat a greased barbecue plate or chargrill on medium heat. Thread onion and chicken onto skewers. Spray with oil. Barbecue or chargrill, turning and basting occasionally, for 4 to 5 minutes or until chicken is just cooked through. Serve chicken skewers with hommus, leafy green salad and lemon wedges. Cooking Time 4 minutes