The Essential EatingWell Cookbook (2004)
Serve with Black Beans & RIce and salsa alongside.
Active Time: 25 minutes |
Total Time: 35 minutes
3 tablespoons lemon juice, divided
2 cloves garlic, peeled and minced
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch chunks
2 teaspoons extra-virgin olive oil
1 red onion, peeled, quartered and separated into layers
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.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
66 mg Cholesterol;
6 g Carbohydrates;
27 g Protein;
2 g Fiber;
658 mg Sodium;
386 mg Potassium
Make Ahead Tip: Equipment: Metal or bamboo skewers
When using bamboo skewers, wrap the exposed parts with foil to keep the bamboo from burning. (Contrary to popular opinion, soaking skewers in water does not protect them.)
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.