1wholeonionmedium red onion, cut into 1-inch chunks
Place 3 tablespoons mustard in medium bowl.
Add oil and garlic powder, and whisk until uniform.
Cover and refrigerate. Use for dipping cooked chicken.
In small bowl, combine vinegar with remaining 2 tablespoons mustard.
Stir until uniform.
Place chicken and marinade in large sealable plastic bag.
Remove as much air as possible and seal. Gently knead marinade into chicken through bag.
Refrigerate for 1 hour.
Thread marinated chicken and onion chunks onto 4 skewers.
Bring grill to medium-high heat.
Brush both sides of kebabs with sauce. Grill kebabs for 5 minutes with grill cover down.
Flip kebabs and grill for 6 to 8 minutes, or until chicken is cooked through. Enjoy.
Meanwhile, if using wooden skewers, soak 4 in water for 20 minutes to prevent burning.
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