Chicken Adobo Kebabs

Preparation

1. 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.
2. Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set aside.
3. Preheat grill to medium-high.
4. Thread chicken and onion pieces alternately onto 4 or 8 skewers.
5. 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 & Notes

• 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.

Nutrition