Chicken Kebab

• 2 large onions, peeled
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon minced garlic
• Salt and black pepper to taste
• 3 bay leaves, crumbled into bits
• 1 tablespoon fresh marjoram or oregano leaves or 1 teaspoon dried oregano
• 2 pounds boneless, skinless chicken thighs or legs, cut into 1 1/2-inch chunks
• Lemon wedges or ground sumac

1. When youre ready to cookif you choose not to marinate the meatstart a charcoal or wood fire or preheat a gas grill; the fire should be moderately hot and the rack about 4 inches from the heat source.
2. Mince one of the onions and combine it in a large bowl with the oil, lemon juice, garlic, salt, pepper, bay leaves, and marjoram; taste and adjust the seasoning.
3. Marinate the chicken in this mixture for at least a few minutes or for up to 12 hours in the refrigerator.
4. If youre using wooden skewers, soak them in water to cover for a few minutes.
5. Cut the remaining onion into quarters, then separate it into large pieces.
6. Thread the chicken and onion alternately onto the skewers, leaving a little space between pieces.
7. Grill, turning as each side browns and brushing with the remaining marinade, for 12 to 15 minutes, or until the chicken is cooked through.
8. Serve with the lemon wedges or sprinkle with a bit of sumac.

onions, extra virgin olive oil, lemon, garlic, salt, bay leaves, fresh marjoram, chicken, lemon wedges

Taken from www.epicurious.com/recipes/food/views/chicken-kebab-386447 (may not work)