Lemon Chicken Kebabs

2 lbs. skinless, boneless chicken breasts
1 medium yellow onion, peeled and quartered
4 cloves garlic, peeled
3 tbsp. fresh lemon juice mixed with 1 tbsp. water
1 tbsp. olive oil
1 tbsp. ground coriander
2 tsp. ground turmeric
1 tsp. Kosher salt
1 tsp. ground black pepper
wooden or metal skewers

Cut chicken into 2-inch chunks and put in a bowl. Puree remaining ingredients in a food processor. Pour marinade over the chicken and mix thoroughly. Cover and put in the refrigerator for at least three hours, preferably overnight.

If using wooden skewers, immerse them in water for at least 20 minutes before using.

Put 4 to 5 pieces of chicken on each skewer. Grill over a medium flame until done. If you don’t have a grill, you can cook the kebabs under a broiler for a few minutes per side or bake them in a 400 degree oven until cooked through.

Serves 6

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