Lemon Herb Chicken Skewers Recipes

LEMON CHICKEN SKEWERS

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

LEMON HERB CHICKEN KABOBS

Steps:

• Cut chicken into 1 1/2 inch cubes, or 1/2 inches by 1 inch strips (as long as the chicken breast allows). Combine all marinade ingredients, whisk together well. Add chicken, stir to coat, refrigerate, 1-4 hours, I often like to put it in the 'fridge overnight. ( I put into all ziploc bag) Thread chicken onto soaked wooden ( or metal) skewers. Grill over medium heat, turn for even cooking.

MOROCCAN LEMON-HERB CHICKEN SKEWERS RECIPE - (4.6/5)

Steps:

• 1. In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling. 2. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette. 3. Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.

LEMON HERB CHICKEN KABOBS

Steps:

• Cut chicken into 1 1/2 inch cubes, or 1/2 inches by 1 inch strips (as long as the chicken breast allows). Combine all marinade ingredients, whisk together well. Add chicken, stir to coat, refrigerate, 1-4 hours, I often like to put it in the 'fridge overnight. ( I put into all ziploc bag) Thread chicken onto soaked wooden ( or metal) skewers. Grill over medium heat, turn for even cooking.

CHICKEN & LEMON SKEWERS

Steps:

• Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).
• When you're ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.
• Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.