Serve the kebabs with tabbouleh or other grains, roasted vegetables, or salad greens.
|1||clove garlic, finely chopped|
|½||small onion, finely chopped|
|2||tablespoons balsamic vinegar|
|1||tablespoon lemon juice|
|1||tablespoon olive oil|
|1||tablespoon vegetable oil|
|2||tablespoons chopped fresh oregano|
|1||tablespoon chopped fresh rosemary|
|1¼||pounds skinless, boneless chicken breasts, cut into 1½-inch pieces|
|Salt and pepper, to taste|
1. In a bowl, whisk the garlic, onion, vinegar, lemon juice, olive and vegetable oils, oregano, and rosemary. Add the chicken and stir well. Cover and refrigerate for at least 1 hour.
2. Turn on the broiler.
3. Thread the chicken onto 6 skewers. Set in a broiling pan and sprinkle with paprika, salt, and pepper. Broil the kebabs about 8 inches from the element, turning several times, for 10 to 12 minutes or until the chicken is cooked through.
Adapted from The Meat Spot