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3 tablespoons lemon juice, divided
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2 cloves garlic, peeled and minced
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2 teaspoons dried oregano
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1/2 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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1/2 teaspoon freshly ground pepper
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1 pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch chunks
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2 teaspoons extra-virgin olive oil
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1 red onion, peeled, quartered and separated into layers
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Tips: When using bamboo skewers, wrap the exposed parts with foil to keep the bamboo from burning. (Contrary to popular opinion, soaking skewers in water does not protect them).
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
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