Fire the charcoal grill or gas grill if necessary. Insert the broiler about 10 cm above the coals. Chop one onion and mix in a large baking bowl with oil, salt, garlic, juice of one lemon, pepper, bay leaf seasoning and marjoram. Add marinade and season if necessary.
re-season. Marinate the ‘dark’ chicken in it for a few min, hours or possibly overnight.
2. wooden skewers soak in water for a few minutes. Cut remaining onion into quarters and divide quarters into individual pieces. Alternate onion pieces and chicken on skewers, always leaving a small space in between.
Grill kebabs for 12-15 minutes, turning a few times to the other side and always brushing with marinade. Serve with lemon wedges or sprinkle with a little sumac.
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