Chicken Kebabs

Ingredients:

• 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 into 1 1/2 inch chunks
• 2 teaspoons extra-virgin olive oil
• 1 red onion, peeled, quartered and separated into layers
• lemon wedges
   

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.
 

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