Lemony Grilled Chicken Kebabs

• 1 medium onion, coarsely chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds skinless, boneless chicken thighs
• Ground sumac, for dusting (see Note)
• Tahini, for serving

1. In a blender or food processor, puree the onion with the lemon juice, salt and pepper.
2. In a large, shallow glass or ceramic dish, coat the chicken thighs with the marinade.
3. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12.
4. Light a grill.
5. Remove the chicken thighs from the marinade and pat dry with paper towels.
6. Thread the chicken thighs onto four 10-inch metal skewers.
7. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 8 minutes.
8. Lightly dust each skewer with ground sumac.
9. Serve right away, with tahini for dipping alongside.

onion, lemon juice, kosher salt, ground black pepper, skinless, ground sumac, tahini

Taken from www.foodandwine.com/recipes/april-2008-lemony-grilled-chicken-kebabs (may not work)