Mint and Lemon Balm Chicken Kebabs on Naan

Here's more on the pomegranate theme.  Mint and lemon balm come together with aromatic pomegranate vinegar for a flavorful marinade.  Perfect for keeping the grill stoked this summer.
Marinade:
1/2 cup pomegranate wine vinegar
1/2 cup olive oil
1 cup mint leaves, packed, finely chopped
1 cup lemon balm leaves, finely chopped
3 cloves garlic, minced
1/2 tsp powdered coriander
1/2 tsp powdered cumin
1 tsp salt
Freshly found black pepper

8 boneless, skinless chicken thighs, trimmed of fat
4 naan Indian flatbreads

Mix together the marinade ingredients in a large bowl. One by one, lay each thigh on the cutting board, lengthwise aligned horizontally. Cut into 3-4 slices vertically. You should have approximately 1x2-inch pieces. Place chicken in marinade and mix well. Cover and refrigerate for at least an hour, but all day is even better.

Soak eight 6-inch wooden skewers in water for 10 minutes. Fold each piece of chicken in half and thread onto skewers, about six to a skewer.

Heat grill to high. Lay skewers onto grill and cook for about 10-12 minutes, turning every 2-4 minutes. Grill until chicken is just cooked through.

Meanwhile, toast the naan bread on the grill. When piping hot, lay each toasted naan on a plate and top with a skewer of grilled chicken. Serve immediately with sliced lemons.

Serves 4-6.

Cook's Note:  Lemon balm is a nice, light herb, imparting a lemony note when sprinkled on meat or fish, or used in a marinade.

Great paired with fresh mint on fresh strawberries, vanilla ice cream, or lemon sorbet!

If you only have pomegranate molasses, mix 2 tablespoons pomegranate molasses with 1/3 cup red wine vinegar and use for this recipe.