Tuesday, June 8, 2010

Recipe: Garlic Lemon Chicken Kabobs

Photo from Williams Sonoma

These kabobs made an appearance for a last minute meal with company on Friday night.  They were super easy, very flavorful and a big hit with everyone.  I served the chicken with tzatziki sauce bought from the store and a tomato, feta and cucumber salad similar the recipe on Annie's Eats.  It was a light, summery meal that disappeared before I had a chance to take pictures of it.  Trust me it was so yummy!  The recipe is from Annie's Eats fabulous site which was modified from a Williams Sonoma recipe.

Garlic Lemon Chicken Kabobs
3 tbsp. extra-virgin olive oil

Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley ( I used dried because that's what I had)
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.

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