Ingredients

• 3 tablespoon 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
• Lemon wedges

---

Cooking Directions

Step 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.

Step 2

Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set aside.

Step 3

Preheat grill to medium-high.

Step 4

Thread chicken and onion pieces alternately onto 4 or 8 skewers.

Step 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.