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Chicken Adobo Kebabs

main dishes, chicken, bbq & grilling

3 tablespoons fresh lemon juice
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 black pepper
1 pound boneless skinless chicken breasts; trimmed
--cut into 1 1/2 inch cubes
2 teaspoons olive oil
1 red onion; peeled
--quartered & separated into layers
lemon wedges

1. Prepare a charcoal fire or preheat a gas grill.

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

3. In a small bowl, mix remaining 2 tablespoons lemon juice and oil. Set aside.

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

5. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until browned and cooked through, 6 to 7 minutes, basting with reserved lemon-oil mixture on cooked side only. Serve immediately, with lemon wedges.

Makes 4 servings.

170 calories per serving; 27 grams protein; 4 grams fat (0.8 gram saturated fat); 6 grams carbohydrate; 605 mg sodium; 64 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00

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