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If using wooden skewers, soak them in water for 30 minutes. Metal skewers do not need to be soaked.
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In a deep dish, add garlic, onions, paprika, cumin, salt, black pepper, lemon juice and oil. Blend and taste, to check seasonings. Make any adjustment to the taste. Add chicken and cover and refrigerate for at least an hour.
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Before you heat the grill, raise the grill several inches. This is to prevent the chicken from browning too quickly and to keep the marinade from catching fire.
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Place 4 - 5 pieces of marinated chicken on the skewers, allowing the excess marinade to drip back into the dish. Hold the marinade in reserve. Put the chicken on the grill and brush with the reserved marinade, several times. Grill the chicken on all sides. This should take about 10 minutes.
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To test to see if the chicken is done, remove one piece and cut into it. If it does not show "pink", remove from the grill and serve,