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
- 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.
- 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.
- 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