1 large red onion, sliced crosswise 1/2 inch thick
8 cups loosely packed washed arugula or spinach
Lemon wedges, for serving
How to Make It
Light a grill or preheat a grill pan. In a small bowl, mix the paprika with 1 teaspoon of the garlic, the oregano and cumin. Whisk in 1/3 cup of the olive oil and season the paprika oil with salt and pepper.
In another small bowl, combine the parsley, mint, lemon juice, lemon zest, cayenne and the remaining 1/2 teaspoon of garlic. Whisk in the remaining 1/2 cup of olive oil and season the vinaigrette with salt and pepper.
Thread the chicken pieces onto 6 skewers. Brush the chicken and onion slices all over with the paprika oil and arrange on the grill. Cook the onions for 4 minutes, turning once, until they are slightly softened. Grill the chicken for 12 minutes, turning occasionally, until it is cooked through.
Arrange the arugula on a platter. Spread the onions and chicken on top, drizzle with the vinaigrette and serve with lemon wedges.
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