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Chicken Adobo Kebabs

1 1/2 Tbsp 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 tablespoon 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 tablespoon 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.

Serves 2. Per Serving: 162.97 calories, 3.75 total fat (0.7 g sat), 65.77 mg cholesterol, 4 g carbohydrate, 26.78 g protein, 0.78 g fiber, 656.58 mg sodium

EatingWell (via The Daily Dish email list)