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For the Marinade:.
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Cut four deep, lengthwise gashes, equally spaced, into each lemon.
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Put the lemons and garlic cloves in a small microwavable container.
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Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minute (If not soft, continue to microwave in 30-second intervals).
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5
Strain the juice into a small container and let the lemons and garlic cool briefly.
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When the lemons are cool enough to handle, separate them into sections.
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Scrape the pulp and most of the white pith away with a spoon; discard.
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Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste.
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9
Set 2 tablespoons aside to use for the yogurt sauce.
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To Marinate the Chicken:.
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Put the chicken into a 1-gallon zip-top bag; scrape in the remaining marinade.
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Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.
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13
To Grill the Kebabs:.
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Build a medium-hot charcoal fire or heat a gas grill to medium high.
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Dump the chicken into a bowl, but dont scrape off any excess marinade.
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Put the onion and peppers in the marinade bag and massage them to coat with the marinade (its fine if the onion pieces break apart).
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Transfer to another bowl.
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Thread the chicken onto skewers, positioning a piece of onion and pepper between the pieces of chicken.
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If theres extra pepper or onion, thread them onto separate skewers, if you like.
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When ready to grill, oil the grill grate.
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Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2 to 3 minute until the chicken is firm and shows no redness when cut into, about 10 to 15 minute Check several pieces of chicken to be sure.
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22
To Make the Sauce:.
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Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt.
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Mix well.
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(Make the sauce no more than an hour before serving or it will be too watery).
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To Serve:.
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Remove the chicken and vegetables from the skewers and serve them in a mound with the yogurt sauce on the side.
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28
Garnish with chopped parsley, if desired.
