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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef2Chef Recipe Club
Servings: 4
Serve with black beans and Barley and salsa on the side.
3 tablespoons lemon juice, divided
2 cloves garlic, peeled and minced
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts, trimmed into 1 ½ inch
chunks
2 teaspoons extra-virgin olive oil
1 red onion, peeled, quartered and separated into layers
lemon wedges
Blend 1 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon and pepper in a medium bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to 2 hours.
Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set aside.
Preheat grill to medium-high.
Thread chicken and onion pieces alternately onto 4 or 8 skewers. Oil the grill rack. Grill the kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting the cooked side with the reserved lemon-oil mixture. Serve immediately, with lemon wedges.