Prepare your marinade: Mix the lemon juice, olive oil and crushed garlic before adding the bay leaves, freshly chopped oregano, salt and pepper. Add your chicken pieces and cover them well with the marinade.
Transfer to a sealed container or food bag and place in the fridge for a minimum of 2 hours or overnight if you have time.
Assemble your chicken kebabs: Remove the chicken from the fridge and add the onion and pepper pieces to coat with the marinade.
Thread a piece of pepper, then onion and then chicken on to a skewer and continue until you have 4 or 5 pieces each of pepper, onion and chicken.
BBQ OR GRIDDLE: Cook your kebabs on a preheated griddle or BBQ for about 10 to 15 minutes, browning on all sides.
Add the jalapeno to brown, if using.
Slide the chicken, pepper and onion pieces off the skewers on to the griddle or BBQ and continue cooking for about 5 minutes until the chicken is cooked through.
OVEN: Preheat your oven to 200 C / 180C Fan / 400 F and cook for 20 to 30 minutes. Turn halfway through cooking to ensure your kebabs are evenly browned and cooked.
Serve in a pitta bread, toasted if you wish, with shredded lettuce, sliced tomatoes, pickled red cabbage, jalapeno and a piece of lemon.