/ Thursday, June 4, 2009 / 5 Comments / Chicken , Grilling , Vegetables
I have been doing quite a lot of outdoor grilling over the past few weeks. I hope you enjoy grilled food like we do, as I will be posting a few of these recipes. This is a lemony chicken kebabs recipe. I have opted to use both chicken breast and thigh meat. As for the vegetables selections, I used onions, peppers, mushrooms, and zucchini. You can also consider using eggplants and cherry tomatoes, they should be just as good with the kebabs.
2 pieces Chicken Breast, boneless, skinless, cut into 1 inch cubes
4 pieces Chicken Thighs, boneless, skinless, cut into 1 inch cubes
1/3 Cup Olive Oil
Juice of 1 Lemon
3 Cloves Garlic, minced
1 tsp Sea Salt
1 tsp Freshly Ground Black Pepper
Zest of 1 Lemon
2 Small Zucchini, halved and sliced about 1/2 inch thick
1 Red Bell Pepper, cut into 1 inch pieces
1 Green Bell Pepper, cut into 1 inch pieces
250 g Small Button Mushrooms
1 Small Red Onion, cut into 1/2 inch chunks
1 Small White Onion, cut into 12 inch chunks
Skewers (soaked wooden skewers for an hour)
Marinade the chicken for at least 1 hour in the refrigerator.
Thread the chicken and vegetables onto the skewers. Grill the kebabs on medium heat and make sure to place a piece of aluminum foil underneath of the exposed end of the skewers. Grill the kebabs for about 5 minutes on each side or until the kebabs are fully cooked.