Chicken Skewers with Lemon-Mint Vinaigrette

By charlotteh371

Ingredients

• 1 tablespoon hot paprika
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 cup plus 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/8 teaspoon cayenne pepper
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 1 large red onion, sliced crosswise 1/2 inch thick
• 8 cups loosely packed washed arugula or spinach
• Lemon wedges, for serving

Preparation

Step 1

Light a grill or preheat a grill pan. In a small bowl, mix the paprika with 1 teaspoon of the garlic, the oregano and cumin. Whisk in 1/3 cup of the olive oil and season the paprika oil with salt and pepper.

2
In another small bowl, combine the parsley, mint, lemon juice, lemon zest, cayenne and the remaining 1/2 teaspoon of garlic. Whisk in the remaining 1/2 cup of olive oil and season the vinaigrette with salt and pepper.

3
Thread the chicken pieces onto 6 skewers. Brush the chicken and onion slices all over with the paprika oil and arrange on the grill. Cook the onions for 4 minutes, turning once, until they are slightly softened. Grill the chicken for 12 minutes, turning occasionally, until it is cooked through.

4
Arrange the arugula on a platter. Spread the onions and chicken on top, drizzle with the vinaigrette and serve with lemon wedges.