2 limes, scored lengthwise, ends cut flat
1/2 sm. onion (3/4 oz.)
1 med. garlic clove
1/4 c. safflower oil
1 tbsp. fresh lime juice
2 tsp. Hungarian sweet paprika
1 tsp. ground oregano
1 tsp. dried thyme, crumbled
1/4 tsp. cayenne pepper
Salt and freshly ground pepper
6 boned chicken breast halves (1 3/4 lbs. total), skinned, trimmed and cut into 1 1/2 inch squares
1 lg. onion (12 oz.) cut into twelve 1 1/2 inch squares
12 med. mushrooms (6 oz. total), trimmed
12 cherry tomatoes

Medium Slicer: Stand limes in feed tube and slice using firm pressure. Remove from work bowl and set aside. Wipe out work bowl with paper towel.

Steel Knife: With machine running, drop 1/2 small onion and garlic through feed tube and mince, stopping to scrape down sides of work bowl if necessary. Add oil, lime juice, paprika, oregano, thyme, cayenne, salt and pepper and mix 5 seconds. Transfer marinade to large plastic bag. Add chicken; seal bag and turn several times to coat with marinade. Refrigerate at least 4 hours or overnight, turning bag occasionally.

Thread chicken and vegetables on 6 skewers in following order: chicken, lime, chicken, onion, mushrooms, chicken, tomato, chicken, mushrooms, onion, chicken, tomato. Brush with marinade. (Can be prepared 3 hours ahead, covered and refrigerated.)

Prepare barbecue grill with mixture of hot coals and mesquite, or position rack 6 inches from heat source and preheat broiler. Place skewers on rack and cook until chicken is just opaque, 10 to 12 minutes, turning once. Serve hot or at room temperature.