Persian Chicken Kabobs

• 1/2 large onion, coarsely chopped
• 1/4 cup fresh lemon juice (I use bottled)
• 1 tablespoon dried oregano
• 1 tablespoon sweet paprika
• 2 garlic cloves, crushed
• 1/2 cup extra virgin olive oil
• 2 chicken breasts, cut into pieces
• 2 -5 skewers, soaked in water for at least 30 minutes

1. Combine onion, lemon juice, oregano, paprika and garlic and puree in a small food processor blender.
2. Add olive oil and process until well mixed.
3. Combine chicken and marinade in a resealable plastic bag or other container so that chicken is completely covered (I just put it in a bowl and toss it periodically). Let marinade for at least 30 minutes, but longer is ok, too. Remember, because the marinade has oil in it, the oil will rise to the top so you may have to keep stirring it if you want to let it sit longer.
4. Thread chicken pieces onto skewers and grill on direct medium heat for approximately 8 minutes per side, depending on preference and grill heat. I usually have my grill up to high, so the chicken only takes about 12 minutes total.

onion, lemon juice, oregano, sweet paprika, garlic, extra virgin olive oil, chicken breasts, skewers

Taken from www.food.com/recipe/persian-chicken-kabobs-368099 (may not work)