Makes: 4 servings
Time: About 30 minutes, plus time to marinate
Well-seasoned grilled or broiled kebabs will make anyone a convert to dark-meat chicken. You can use chicken breasts here too, but watch them closely so they don’t overcook and dry out.
Other protein you can use: turkey thighs; pork or veal shoulder, steak, or loin; sturdy fish like swordfish or salmon. Recipe from How to Cook Everything.
About 11/2 pounds boneless chicken thighs or legs, cut into 11/2-inch chunks
2 large onions
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves or
1 teaspoon dried oregano
Lemon wedges or ground sumac (available in Middle Eastern stores)
1. If you’re using wooden skewers (you’ll need at least 8), soak them in warm water while you prepare the chicken. When you’re ready to cook—if you choose not to marinate the meat—heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 4 inches from the heat source.
2. For the marinade, chop one of the onions and combine it in a large bowl with the oil, lemon juice, garlic, some salt and pepper, the bay leaves, and the marjoram; taste and adjust the seasoning. Marinate the chicken in this mixture for at least a few minutes or an hour or so at room temperature or longer—even overnight—in the refrigerator.
3. Cut the remaining onion into quarters, then separate it into large pieces. Thread the chicken and onion alternately onto skewers, leaving a little space between pieces.
4. Broil or grill, turning once or twice, until the chicken is cooked through, 12 to 15 minutes (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Serve with the lemon wedges or sprinkle with a bit of sumac.