Serve with Black Beans & RIce and salsa alongside. Source: EatingWell Magazine, July/August 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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.

Nutrition Facts

181 calories; 5.6 g total fat; 1 g saturated fat; 83 mg cholesterol; 635 mg sodium. 476 mg potassium; 6 g carbohydrates; 1.6 g fiber; 2 g sugar; 26.3 g protein; 333 IU vitamin a iu; 11 mg vitamin c; 21 mcg folate; 39 mg calcium; 1 mg iron; 40 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
08/11/2012
Simple and Excellent We've been making these for 15 years it is a simple recipe super fast and delicious we've made them for family guests you can even double or triple recipe for parties etc. and there are never leftovers. I prefer stainless skewers to bamboo-they don't burn and can be reused. Pros: Easy Read More