1 1/2 T. fresh lemon juice, divided
1 clove garlic, peeled and minced
1 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
8 oz. boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch cubes
1 tsp. olive oil
1/2 red onion, peeled, quartered, and separated into layers
Lemon wedges

Prepare a charcoal fire or preheat a gas grill. In a medium bowl, blend 1/2 T. lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon, and pepper. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. In a small bowl, mix remaining 1 T. lemon juice and oil. Set aside. Thread chicken and onion pieces alternately onto 4 or 8 skewers. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting with reserved lemon-oil mixture on cooked side only. Serve immediately, with lemon wedges.

Yield: 2 servings
Calories: 163
Fat: 3.8g
Fiber: .5g