Grilled Lemon Pepper Chicken Kebabs For 2
Servings
Prep Time
Cook Time
Ready In
Recipe: #23912
June 02, 2016
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Picnic, Regional Holiday, Romantic Dinner, St. Patrick's day, Summer, Valentine's Day, Winter, Grill (Electric), Grilling (Outdoor), Marinate, Gluten-Free, High Protein, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Spring, Kosher Meat more
"These are tasty kebabs DH and I really enjoy, these have just the right amount of tang and heat for us. I serve them up with ranch or Caesar salad dressing to dip in, YUM!!"
Ingredients
Nutritional
- Serving Size: 1 (232.7 g)
- Calories 285.7
- Total Fat - 11.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 96.4 mg
- Sodium - 668.4 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 3.2 g
- Sugars - 2.7 g
- Protein - 36.7 g
- Calcium - 55.7 mg
- Iron - 2 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.1 mg
Step 1
Process the garlic through a garlic press and toss them in a re-sealable plastic bag along with the lemon juice, vegetable oil, salt and pepper.
Step 2
Slice the chicken into 1 inch strips and toss into bag with marinade;swish to coat.
Step 3
Place in the refrigerator for at least 2 hours and no more than 3 hours.
Step 4
Start the grill and bring to high heat.
Step 5
In the meantime, remove the chicken strips from marinade and thread them onto metal skewers.
Step 6
Lightly oil the grids with a rag soaked in vegetable oil and place the skewers on grids.
Step 7
Reduce heat to medium-high and close lid; grill turning about every 3 minutes until cooked through and no longer pink in the middle. This will depend on thickness of chicken strips.
Step 8
Serve with your favorite Ranch or Caesar salad dressing to dip in.
Tips & Variations
No special items needed.
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