This one is so easy it's almost unfair how delicious it is. I adapted this recipe from one in a Persian cookbook, and it's been a staple in our house ever since. Even onion-haters like this chicken, since there are no tell-tale onion bits, and the flavor of the onion cooks away into something subtle and aromatic. Another strange and wonderful transformation is the color -- the chicken stays snowy white and picks up some nice charred bits from the grill. The Best Chicken Kebabs Ever
Serves: 2, because we can't stop eating them
Kitchen Needs: Grill outside!
4 large chicken breasts (that's two double-sided ones detached), cubed into 2-inch cubes for kebabs
one medium onion, ground in a food processor (NOT chopped; you need it pulverized)
one lemon, juiced
salt and pepper to taste
In a gallon-sized ziploc bag, add all ingredients. Marinate for at least a couple of hours. Before grilling, put chicken cubes on kebab skewers (I use the simple flat metal ones, but you could use soaked bamboo ones). Mound marinade on top. Be careful not to overcook, since you are still dealing with chicken breast, even though the marinade tenderizes the meat.
Serve with rice pilaf and a moist salad, such as the Jerusalem salad here, or a simple tomato salad. You can add a little Middle Eastern sumac powder or za'atar before serving, but I rarely bother.
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