Lemonchickenskewerskabobs Recipes

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LEMON CHICKEN SKEWERS



Lemon Chicken Skewers image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

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.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SPICY LEMON CHICKEN KABOBS



Spicy Lemon Chicken Kabobs image

When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup lemon juice
4 tablespoons olive oil, divided
3 tablespoons white wine
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 medium lemons, halved
Minced chives

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.

Nutrition Facts : Calories 182 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

LEMON GARLIC CHICKEN KEBABS



Lemon Garlic Chicken Kebabs image

Gorgeous sticky, garlicky chicken kebabs perfect for the barbeque!

Provided by primrosey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

¼ cup butter, melted
1 lemon, juiced and zested
1 tablespoon brown sugar
1 clove clove garlic, minced or pressed
4 boneless chicken breasts, cubed
4 skewers, or as needed

Steps:

  • Combine butter, lemon juice, lemon zest, brown sugar, and garlic in a bowl. Add chicken and marinate for at least 1 hour.
  • Preheat grill for high heat.
  • Remove chicken from the marinade and shake off excess. Thread onto skewers.
  • Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, turning occasionally, until chicken juices run clear.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 6.6 g, Cholesterol 97.7 mg, Fat 14.4 g, Fiber 1.3 g, Protein 25 g, SaturatedFat 8.1 g, Sodium 142.1 mg, Sugar 3.3 g

LEMON CHICKEN SKEWERS (KABOBS)



Lemon Chicken Skewers (Kabobs) image

I love lemon and other citrus flavors so when I found this recipe in Taste of Home, I had to try it!!! Feel free to change the veggies to suit what you have on hand or prefer to use.

Provided by diner524

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons lemon peel, grated
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 1/2 lbs boneless skinless chicken breasts, cut into 1-1/2-in . pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

  • In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting.
  • Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat.
  • Pour the remaining marinade into another large resealable plastic bag; add the zucchini, onions and tomatoes. Seal bag and turn to coat.
  • 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.

LEMON CHICKEN SKEWERS



Lemon Chicken Skewers image

Taken in the issue of June 2003 of Coup de Pouce. I tried this recipe and it's really good. In the preparation time, there is 15 minutes included for the marinade time.

Provided by Boomette

Categories     Chicken Breast

Time 41m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, chopped finely
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breast, cut in 1-inch pieces
1 green bell pepper, seeds removed and cut in 1-inch pieces

Steps:

  • In a bowl whisk together : olive oil, lemon juice, garlic, thyme, salt and pepper. Add the pieces of chicken and toss to coat well. Let marinade for 15 minutes. (You can prepare the pieces of chicken until that step and cover with plastic wrap. They'll be good until 24 hours in the fridge).
  • Prepare barbecue to medium-high heat. Remove the chicken from the marinade and put them on 8 metal skewers (or wood skewers but soaked in water), alternate with the pieces of green bell pepper. Put the skewers on a greased grill and cook 12 to 16 minutes or until the chicken is golden and is not pink inside. Turn the chicken skewers occasionnaly.

LEMONY CHICKEN SKEWERS, HERBED NEW POTATOES & APPLE COLESLAW



Lemony chicken skewers, herbed new potatoes & apple coleslaw image

These kebabs are light and tender. Serve with a contrasting shredded slaw and new potatoes with parsley, mint and chives

Provided by Jennifer Irvine

Categories     Main course

Time 40m

Number Of Ingredients 17

2 skinless, boneless chicken breasts , cut into bite-sized cubes
50ml low-fat natural yogurt
juice and zest ½ lemon
1 garlic clove , crushed
1 tbsp finely chopped tarragon
300g new potato
1 tbsp rapeseed oil
½ tbsp finely chopped parsley
½ tbsp finely chopped mint
½ tbsp snipped chives
100ml low-fat crème fraîche
1 tsp wholegrain mustard
juice 1 lemon
100g fennel , trimmed and roughly grated
100g small white cabbage , cored and finely shredded
1 carrot , roughly grated
1 sharp Green apple , such as Granny Smith, grated

Steps:

  • If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
  • Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them - about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
  • While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
  • Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
  • Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it's cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').

Nutrition Facts : Calories 413 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium

CHICKEN & LEMON SKEWERS



Chicken & lemon skewers image

These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 12

1 small pack mint , leaves picked
150g natural yogurt , plus extra to serve (optional)
1 lemon , zested and juiced
½ tsp ground cumin
½ tsp ground coriander
2cm piece ginger , grated
4 skinless chicken breasts, each cut into 6 pieces
4 wholemeal flatbreads or pittas
2 Little Gem lettuces , sliced
1 small red onion , sliced, to serve
pickled red cabbage , chilli sauce and hummus, to serve (all optional)
4 metal or wooden 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.

Nutrition Facts : Calories 363 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

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