Ingredients

  • 2 large onions, peeled
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • 3 bay leaves, crumbled
  • 1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano
  • 1 ½ pounds boneless chicken thighs or legs, cut into 1 1/2-inch chunks
  • Lemon wedges or ground sumac (available in Middle Eastern stores)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      477 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 29 grams protein; 166 milligrams cholesterol; 142 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Start a charcoal or wood fire or heat a gas grill. The fire should be moderately hot and the rack about 4 inches from the heat source. Mince one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano. Taste, and adjust seasoning. Marinate chicken in this mixture for at least a few minutes or overnight in refrigerator.
  2. If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
  3. Grill, turning as each side browns, and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.

45 minutes

Dining and Cooking