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Ingredients
- 3 Tbsp. lemon juice, divided
- 2 cloves garlic, peeled and minced
- 2 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly ground pepper
- 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch chunks
- 2 tsp. extra-virgin olive oil
- 1 red onion, peeled, quartered and separated into layers
- Lemon wedges
Details
Servings 4
Preparation
Step 1
Blend 1 Tbsp. 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 Tbsp. 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.
Per serving: 171 calories, 4g fat, 66mg cholesterol, 6g carb, 27g protein, 1g fiber, 657mg sodium
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