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Chicken Adobo Kebabs

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  35 Minutes
  4 servings
Serve with Black Beans & RIce and salsa alongside.

Make Ahead Tip: Equipment: Metal or bamboo skewers
3 tablespoons  lemon juice, divided
2 cloves  garlic, peeled and minced
2 teaspoons  dried oregano
1 teaspoon  paprika
1 teaspoon  salt
1/2 teaspoon  ground cumin
1/2 teaspoon  ground cinnamon
1/2 teaspoon  freshly ground pepper
1 pound  boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch chunks
2 teaspoons  extra-virgin olive oil
1   red onion, peeled, quartered and separated into layers
Lemon wedges

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.
Blend 1 tablespoon lemon juice, garlic, oregano, paprika, salt, cumin, cinnamon and pepper in a medium bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 20 minutes or up to 2 hours.

Mix oil and the remaining 2 tablespoons lemon juice in a small bowl. Set aside.

Preheat grill to medium-high.

Thread chicken and onion pieces alternately onto 4 or 8 skewers.

Oil the grill rack. Grill the kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting the cooked side with the reserved lemon-oil mixture. Serve immediately, with lemon wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 171
Fat. Total: 4g
Protein: 27g
Carbohydrates, Total: 6g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 66mg
Sodium: 658mg
% Cal. from Fat: 21%
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