Garlic Lemon Chicken KabobsPosted: June 8, 2010
What a great basic chicken kabob recipe that would easily work for pork or seafood as well! This recipe is great because it uses many things you already have on hand and can easily whip up on a moments notice, just give some time to marinate a bit. Annie’s Eats recipe was great and I did pair it with cherry tomato salad (on blog soon) and fresh fruit. A great summer meal that is light and healthy yet very filling!
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.
Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.