Lemon Grilled Chicken Kabobs Recipes

GRILLED LEMON CHICKEN KABOBS

Steps:

• Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
• Let marinate in the fridge for 30 to 60 minutes.
• Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
• Preheat an outdoor grill to high heat.
• Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.

LEMON GRILLED CHICKEN KABOBS

Steps:

• In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, fresh dill, and salt and pepper.
• Season the chicken with salt and pepper to taste. Next add HALF the lemon marinade to the bowl and mix to coat the chicken well. Set aside.
• Combine the zucchini, mushrooms and cherry tomatoes in a bowl. Add the remaining lemon marinade and coat to mix.
• Take one skewer, and put approximately 2 pieces of zucchini, 1 tomato, 1 mushroom and 2 pieces of chicken on the skewer. (These amount will vary, depending on how small or large you cut up your ingredients. I count on two pieces of chicken per skewer)
• Preheat the grill to approximately 350 degrees. Lay the skewers on the grill. Grill them for approximately 4 minutes on each side. Remove and let rest for 2 - 3 minutes.

SPICY LEMON CHICKEN KABOBS

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

GRILLED LEMON GARLIC CHICKEN KABOBS

Steps:

• In a glass dish (due to the acid) combine all the ingredients except the chicken. Mix well and set aside.
• cut your chicken breasts into strips - then into small cubes.
• Bathe the chicken in the marinade for 30 mins or longer if you can.
• Skewer pieces of the chicken far enough apart to ensure even cooking.
• Preheat grill to medium high.
• Grill on indirect heat for approximately 10 minutes a side. The indirect heat allows you to cook the chicken a little longer ensuring doneness.
• Flip and continue to cook for another 10 minutes.
• Serve.
• This recipe is paired with my Bean Salad with Sun Dried Tomato dressing (Recipe #228063).

GRILLED LEMON CHICKEN SHISH KABOBS

Steps:

• Mix all of the ingredients except for the chicken in a large bowl.
• Chop the chicken into 1" squares.
• Add the chicken to the marinade and toss to coat.
• Cover the chicken and let it marinate in the refrigerator for at least 2 hours, and up to 24 hours.
• Remove the chicken from the refrigerator and let sit for 30 minutes.
• Pre-heat the grill to medium high (or turn on the broiler if you are going to cook them in the oven).
• Thread the chicken on to skewers.
• Cook for 10 to 12 minutes or until no longer pink inside, turning every 3 to 4 minutes.

LEMON CHICKEN KABOBS

Steps:

• Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated. Marinate refrigerated for 15 minutes or up to one day.
• Thread chicken and pepper onto skewers.
• Grill over medium-high heat, turning occasionally, until chicken is browned and no longer pink inside, about 12 minutes.