Shish Tawook (Mediterranean Chicken Kabobs)

• 6 skinless, boneless chicken breast halves
• salt to taste
• 8 large cloves garlic, chopped, or more to taste
• 1/2 cup olive oil
• 2 tablespoons apple cider vinegar, or more to taste
• 2 tablespoons red wine vinegar, or more to taste
• 2 tablespoons white balsamic vinegar, or more to taste
• 2 tablespoons lemon juice, or more to taste
• 1 tablespoon red pepper flakes
• 1 tablespoon ground allspice
• 1 tablespoon ground sumac
• 1/8 teaspoon pomegranate syrup

1. Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
2. Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
3. Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

skinless, salt, garlic, olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper, ground allspice, ground sumac, pomegranate syrup

Taken from www.allrecipes.com/recipe/260433/shish-tawook-mediterranean-chicken-kabobs/ (may not work)