Cilantro & Lemon Marinated Chicken Kabobs

Ingredients

• 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

Directions

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.

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