Lemony Grilled Chicken Kebabs

1. 1

   In a blender or food processor, puree the onion with the lemon juice, salt and pepper.

2. 2

   In a large, shallow glass or ceramic dish, coat the chicken thighs with the marinade.

3. 3

   Cover with plastic wrap and refrigerate for at least 3 hours and up to 12.

4. 4

   Light a grill.

5. 5

   Remove the chicken thighs from the marinade and pat dry with paper towels.

6. 6

   Thread the chicken thighs onto four 10-inch metal skewers.

7. 7

   Grill over moderately high heat, turning once, until lightly charred and cooked through, about 8 minutes.

8. 8

   Lightly dust each skewer with ground sumac.

9. 9

   Serve right away, with tahini for dipping alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.