A delicious Greek Chicken Kabob recipe
1 small onion, cut into chunks (about 1 cup)
1 cup olive oil
1/3 cup fresh lemon juice
1 T minced garlic (more if desired)
3 T dried oregano
1 T dried thyme
2 T freshly ground pepper, or to taste
2½ to 3 lbs. boneless chicken, cut into 1½ -inch cubes. (Can use white or dark meat or combination of the two, as preferred.)
Kosher salt, to taste
For the marinade, pulse marinade ingredients in a food processor or blender until pureed. Pour the marinade over the chicken pieces in a sealable plastic bag or a shallow non-aluminum container and toss to coat the chicken. Cover and refrigerate for at least 6 – 8 hours or overnight. Let the chicken warm a bit before cooking.
Heat the grill or broiler. Thread the chicken pieces onto metal skewers or wooden skewers soaked in water for an hour. Lightly sprinkle with salt if desired. Grill or broil the chicken for 4-5 minutes each side.
Remove the chicken from the skewers, place on platter and garnish with lemon wedges. Serve accompanied by pita bread, Greek salad and Tzatziki sauce. See recipes.
Variation: Lamb or beef can be substituted, using 2-inch cubes of meat.