Tuesday, June 1, 2010

Garlic Lemon Chicken Kabobs

3 tablespoons olive oil
Zest of 1 lemon
3 cloves of garlic, minced
1 tablespoon fresh parsley, minced
1 teaspoon salt
1 teaspoon pepper
1 lb. boneless chicken breasts, cut into 3/4 inch pieces

In a bowl, whisk together olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (up to 8 hours).
Prepare grill or grill pan to medium-high heat.
Thread the chicken onto the skewers and discard excess marinade. Place the kabobs on the grill or grill pan; cover. (I used a grill pan and covered the pan with foil.)
Cook until the chicken is opaque throughout, about 8-12 minutes; turning once or twice during cooking.

Serve with tzatziki sauce and warm pita.

Chad's rating: 9/10
Amy's rating: 10/10 - I love tzatziki sauce and paired with these kabobs was delicious!

Recipe adapted from Annie Eats blog and William Sonoma.

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