Chicken Kebabs With Bay Leaves
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Bay leaves||14 Large|
|Skinless boneless chicken breasts||1 Pound, cut into 48 cubes|
|Lemon||1 , halved and cut into 24 thin slices, seeds removed|
|Whole wheat couscous||2⁄3 Cup (10.67 tbs)|
Combine the onion, lemon juice, oil, garlic, paprika, salt, and 2 of the bay leaves in a zip-close plastic bag; add the chicken.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, at least 20-30 minutes or up to 1 day.
Soak the remaining 12 bay leaves with 12 (7-inch) wooden skewers in water to cover for 30 minutes.
Cut each bay leaf in half crosswise using kitchen scissors.
Remove the chicken from the marinade; discard the marinade.
Thread a piece of chicken on a skewer, followed by half a bay leaf, followed by another piece of chicken, followed by a lemon slice.
Repeat again, so that you have 4 chicken pieces, 2 bay leaf halves, and 2 lemon slices on each skewer.
Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium-hot fire.
Grill the skewers, turning frequently, until the chicken is browned and cooked through, about 8 minutes.
Meanwhile, prepare the couscous according to package directions, omitting the salt if desired.