Middle Eastern Chicken Skewers


  • 2 medium onions, minced
  • 1 1/2 teaspoon white vinegar
  • 400 g skinless chicken breast cut into cubes
  • salt to taste (1/2 teaspoon preferred)
  • black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika or red chili powder (optional)

Cooking Instructions:

  1. Squeeze the onion, and keep its juice to use in the marinade.
  2. In a bowl, add the onion juice and the rest of ingredients except the chicken. Mix well. The color might turn pink, that’s normal when you mix onion with vinegar.
  3. Add the chicken and mix well. Cover and refrigerate overnight or at least for four hours.
  4. Skewer the chicken cubes and grill on grilling skillet or on electric grill, but make sure the heat is high. Grill the chicken on each side, for 3 minutes or until done. You can reduce the heat to medium high if you’re afraid to burn the chicken.
  5. When done serve hot with salad on the side.

*Grilling chicken on high heat will seal it from the outside and keep all the juices inside, this will cook the chicken breast and keep it tender.

*You can use any vegetable. In this example zucchini was used.

Source: Munaty Cooking