1 1\/2 T. fresh lemon juice, divided
\n1 clove garlic, peeled and minced
\n1 tsp. dried oregano
\n1\/2 tsp. paprika
\n1\/2 tsp. salt
\n1\/4 tsp. ground cumin
\n1\/4 tsp. ground cinnamon
\n1\/4 tsp. freshly ground black pepper
\n8 oz. boneless, skinless chicken breasts, trimmed and cut into 1 1\/2-inch cubes
\n1 tsp. olive oil
\n1\/2 red onion, peeled, quartered, and separated into layers
\nLemon wedges<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 163
\nFat: 3.8g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n