Chicken & Lemon Kebabs with Herb Sauce

Food & Food Pairing | Poultry

12 (8) bamboo skewers
8 Meyer lemons
2 C. extra-virgin olive oil
5 tsp. minced garlic
2 tsp. dried Greek oregano
8 bay leaves
8 large skinless, boneless chicken breasts, cut into 1 cube
2 large sweet onions, peeled, cut into wedges and separated
3 green onions, minced
1/4 C. chopped fresh basil
1/4 C. chopped fresh cilantro
1/4 C. chopped flat-leaf parsley
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped orange zest
Pinch cayenne
Pinch allspice
Pinch ground cumin
Pinch cinnamon
Kosher salt and freshly ground pepper

Put the skewers in a flat baking dish just large enough to hold them. Using a vegetable peeler, peel 1/2-wide strips from top to bottom of 5 of the lemons and set aside. Using a vegetable peeler or zester, remove the zest of 1 lemon and chop until fine. Set aside. Juice all 8 lemons into a Limeasuring cup. Combine 1/2 cup of the lemon juice, 1/2 cup of the olive oil, 3 tsp. of the garlic, the oregano and bay leaves in a large bowl. Add the chicken, lemon strips, and onions and toss to coat evenly. Cover with plastic wrap and refrigerate for 2-4 hours. Combine the remaining 1/2 cup lemon juice, the remaining 2 tsp. garlic, the green onions, basil, cilantro, parsley, tarragon, orange zest, cayenne, allspice, cumin and cinnamon in a food processor. With the moto running, add the remaining 1 1/2 cups olive oil in a slow steady stream until thoroughly incorporated. Add the remaining lemon juice to the dish with the skewers and add enough water to cover the skewers. Let sit for at least 20 minutes. Preheat the broiler or grill to medium-high heat. Thread the chicken on the skewers alternating the lemon strips and onion pieces.