Chicken Kebabs

In a large bowl combine the lemon juice, olive oil, dill, oregano, basil, paprika, onion powder, garlic powder, salt, and pepper. Add the chicken and toss to coat. Cover and let marinate at room temperature for at least 30 minutes or in the refrigerator for up to 3 hours.

Preheat the grill on high (see Note). Remove the chicken from the marinade, allowing any excess to drip off. Thread the chicken, bell pepper, and onion onto metal or soaked bamboo skewers, dividing evenly. Place the skewers on the grill and cook, turning about every minute, until the chicken is browned and the veggies are beginning to char, about 4 minutes. Reduce the heart to low and cook, turning often, until the internal temperature of the chicken reaches 165°F on an instant read thermometer, about 10-12 minutes more.

Arrange the skewers on a serving platter and sprinkle with dill. Serve with the dill sauce and romesco on the side.