Cilantro & Lemon Marinated Chicken Kabobs

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons lemon juice
• 1-1/2 teaspoons salt
• 1/2 cup water
• 1/4 cup plain yogurt
• 1 cup fresh cilantro leaves
• 1/3 cup fresh mint leaves
• 2 serrano peppers, sliced
• 1 piece fresh gingerroot (1 inch), coarsely chopped
• 4 garlic cloves, sliced
• 3 medium sweet onions, cut crosswise into 1/2-inch slices
• 4 tablespoons canola oil, divided
• Lemon wedges

1. In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
3. Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.

chicken breasts, lemon juice, salt, water, plain yogurt, fresh cilantro, mint leaves, serrano peppers, fresh gingerroot, garlic, sweet onions, canola oil, lemon wedges

Taken from www.tasteofhome.com/recipes/cilantro-lemon-marinated-chicken-kabobs/ (may not work)