For the Marinade:

• 2/3 cup olive oil
• Juice of 2 medium lemons
• 2 tablespoons vinegar
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 large garlic cloves
• 1 handful parsley
• 1 handful dill

For the Skewers:

• 2 lbs chicken breast or chicken tenders, diced into 1-inch cubes
• 2–3 large bell peppers (red or yellow), or 3 medium zucchinis, sliced into 1/2-inch pieces
• 2 medium red onions, cut into 1-inch chunks
• 1 lb button mushrooms, whole
• 15 wooden skewers