Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces3 tablespoons lemon juice1-1/2 teaspoons salt1/2 cup water1/4 cup plain yogurt1 cup fresh cilantro leaves1/3 cup fresh mint leaves2 serrano peppers, sliced1 piece fresh gingerroot (1 inch), coarsely chopped4 garlic cloves, sliced3 medium sweet onions, cut crosswise into 1/2-inch slices4 tablespoons canola oil, divided Lemon wedges
Preparation
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.
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.
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.
