Aug 4, 2010

Garlic lemon Chicken kabobs

I wanted something healthy, fresh and easy to serve with the tabbouleh that I made.  I thought these garlic-lemon chicken kabobs were the perfect fit.   And I had two homemade pita breads left in my freezer – so this was the perfect, delicious (and super easy) summer meal.   I love the flavor of grilled chicken – and cooking it on a skewer makes this a super quick dinner.  I am definitely going to be making this recipe many times to come!  Enjoy!


  • 3 Tbsp. extra-virgin olive oil
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 Tbsp. minced fresh parsley
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks


1. 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.

2. Pre-heat your grill to medium heat.  

3. Thread the chicken pieces onto skewers and discard the excess marinade.  Lightly oil the grill grates. 

4. 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. 

Source: Annie’s Eats

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