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Preparation and Cooking Time: 45 minutes
Cooking Utensils: 4 skewers
700 g (1½ pounds) boneless chicken thighs or legs, cut into 4 cm (1½inch chunks)
2 large onions, peeled
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves, or 1 teaspoon dried oregano
Juice of one lemon
Lemon wedges or ground sumac (available in Middle Eastern stores)
Salt and pepper to taste.
1. Peel and chop 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 the seasoning. Marinate the chicken in this mixture for at least 30 few minutes, preferably overnight covered in a refrigerator.
2. If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion (peeled) into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
3. Grill at a medium heat, turning as each side browns, and brushing with the remaining marinade, for about 12 to 15 minutes or until the chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.