Kebabs can be prepared just about every way.
For this recipes use boneless thighs then the breast. Thighs meat is juice and tender, breast meat will become dry.
Also use sumac, a sour spice found at Middle Eastern food stores.
2 pound chicken thighs, boneless skinless, cut into small chunks
2 onions peeled
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
4 bay leaves
1 teaspoon dried oregano
salt and pepper to taste
Combine one minced onion in to a bowl with juice from the lemon, olive oil, garlic, bay leaves, dried oregano, salt and pepper. Add chicken, mix and marinate for a least 10 minutes or for up to 10 hours in the refrigerator.
Soak the wooden skewers in water before to use.
Cut the remaining onion into quarters and separate it into large pieces.
Thread the chicken and onion alternately onto the skewers, leaving a little space between pieces.
Grill, turning as each side browns and brushing with the remaining marinade, until chicken is cooked, for 10-15 minutes.
Sprinkle with a bit of sumac.