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Chicken Skewers with Lemon-Mint Vinaigrette

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  1. 1 tablespoon hot paprika
  2. 1 1/2 teaspoons minced garlic
  3. 1/2 teaspoon dried oregano
  4. 1/2 teaspoon ground cumin
  5. 1/2 cup plus 1/3 cup extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 2 tablespoons chopped flat-leaf parsley
  8. 2 tablespoons chopped fresh mint
  9. 2 tablespoons fresh lemon juice
  10. 2 teaspoons grated lemon zest
  11. 1/8 teaspoon cayenne pepper
  12. 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  13. 1 large red onion, sliced crosswise 1/2 inch thick
  14. 8 cups loosely packed washed arugula or spinach
  15. Lemon wedges, for serving
  1. 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.
  2. 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.
  3. 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.
  4. 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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