Description
These are the tastiest chicken kabobs. Marinated in a light herb marinade and grilled to perfection. You could serve them for lunch or even for a cookout or dinner party.
Ingredients
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
- ¼ cups Extra Virgin Olive Oil
- ½ Lemon, Zested
- 4 Tablespoons Freshly Squeezed Lemon Juice
- 3 cloves Garlic, Chopped
- 2 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Fresh Chopped Thyme Leaves
- ½ Tablespoons Fresh Chopped Oregano Leaves
- ½ teaspoons Coarse Salt
- ¼ teaspoons Freshly Ground Pepper
- 4 whole Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
- ¼ cups Extra Virgin Olive Oil
- ½ Lemon, Zested
- 4 Tablespoons Freshly Squeezed Lemon Juice
- 3 cloves Garlic, Chopped
- 2 Tablespoons Chopped Fresh Parsley
- 1 Tablespoon Fresh Chopped Thyme Leaves
- ½ Tablespoons Fresh Chopped Oregano Leaves
- ½ teaspoons Coarse Salt
- ¼ teaspoons Freshly Ground Pepper
Preparation
Note: You’ll also need 8 metal or wooden kabab skewers.
Place chicken in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together oil, zest, juice, garlic, parsley, thyme, oregano, salt and pepper. Pour marinade over chicken and turn to coat chicken. Cover dish with plastic wrap. Let chicken marinate in the refrigerator for at least 6 hours
If using wooden skewers, about an hour before you are ready to assemble the kabobs, soak the skewers in water. This will ensure they do not burn.
Place 4 pieces of chicken on each skewer. You should end up with 8 kabobs.
Heat your grill to medium high heat, 350 F. Put kababs on the hot grill. Grill them for 4-5 minutes on each side. Remove them from the grill to a clean plate. Drizzle with your favorite dressing if desired.
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