1 boneless, skinless chicken breast per person
2 onions
2 - 3 sliced lemons cut into halves
honey
olive oil
salt and pepper
rosemary leaves
wooden skewers or fresh rosemary sprigs
Cut the chicken breasts into large pieces. Cut the onions into large 1" (2.5cm) chunks.
Thread the chicken, lemon and onion chunks onto the skewers in sequence. Place the kebabs in a baking dish and drizzle lightly with the honey and pour olive oil over top.
Add seasonings, and squeeze remaining lemons over the kebabs.
Bruise the fresh rosemary leaves and add to the marinade.
Cover and let sit for at least one hour, shaking or stirring occasionally.
Cook the kebabs on a hot barbecue grill, basting with the marinade liquid.